Tête de veau
Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine.[1] In Italy, it is a traditional Christmas food.
Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices.
A well-known dish in Belgium is "tête de veau en tortue" ('as a tortoise/turtle'), served with tomato sauce with Madeira and accompanied by French fries. This may be linked with English mock turtle soup, known in Lower Saxony as Mockturtle, a soup made from calf's head prepared and seasoned to resemble green turtle soup.
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References[]
Wikibooks Cookbook has a recipe/module on |
- ^ "La Tête de Veau: A French Delicacy - FrenchCrazy". FrenchCrazy. 2015-01-22. Retrieved 2018-06-27.
- French cuisine
- Belgian cuisine
- Italian cuisine
- German cuisine
- Swiss cuisine
- Beef dishes
- Brain dishes
- French cuisine stubs
- Italian cuisine stubs
- German cuisine stubs