TÊTE DE VEAU CLASSIQUE

SERVES 6

30 MINUTES PREPARATION TIME

3 HOURS 10 MINUTES COOKING TIME

1 rolled calf’s head with its tongue, prepared by the butcher

3 leeks, white parts only, sliced

3 brown onions, peeled

1 round savoy cabbage, cut into 6 wedges

Bouquet garni

1 tablespoon coarse salt

6 waxy potatoes such as charlotte or desiree, peeled

6 carrots, peeled

2 tablespoons dijon mustard

1 tablespoon white wine vinegar

200 ml (7 fl oz) olive oil

3 eggs, hard-boiled, peeled and chopped

1 bunch of chives, finely chopped

3 bulb spring onions (scallions), finely chopped

Fine sea salt and pepper

3 pig brains, prepared by the butcher

THE HEAD

Fill a large saucepan with water. Add the calf’s head, leek, brown onions, cabbage, bouquet garni and coarse salt. Bring to a simmer over a medium heat. Reduce the heat to low and simmer for 2½ hours, or until the meat is tender. Add the potatoes and carrots and continue cooking for another 30 minutes.

THE SAUCE

Meanwhile, in a bowl mix the mustard and vinegar. Emulsify with the olive oil, whisking vigorously until combined. Add the eggs, chives and spring onion then season. Mix until combined then set the sauce aside.

THE BRAINS

Remove the meat and vegetables from the cooking liquid once cooked and place in a bowl, covered, to keep warm. Return the saucepan to a medium heat and poach the pig brains in the cooking liquid for 10 minutes. Remove and drain.

Cut the head into slices and serve with the cooked vegetables and brains. Spoon over the sauce at the last minute, sprinkle with sea salt and serve.