France

Tête de Veau, Sauce Ravigote

Name: Tête de Veau, Sauce Ravigote
Prep time: Approximately 30 minutes
Cook time: 2½–3 hours
Yield: 10 servings
Cuisine: France
Ingredients: 2.5 kg prepared and rolled calf's head; 4 L water; Flour, for the blanc de cuisson; Lemon juice, for the blanc de cuisson; 500 g carrots, onions and bouquet garni; 120 ml wine vinegar; 300 ml neutral vegetable oil; 50 g mustard; 60 g capers; 100 g cornichons; 3 hard-boiled eggs; 70 g mixed fresh herbs — parsley, chervil and tarragon; Salt, as needed; Freshly ground black pepper

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 servings
Preparation: Approximately 30 minutes
Cooking: 2½–3 hours
Difficulty: Advanced

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