Tete de Veau a la Vinaigrette ou a l'Huile
From A guide to modern cookery, 1909
Serves 2
Serve with capers and chopped onion on the side.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 235. The excerpt below is the record exactly as published.
TETE DE VEAU A LA VINAIGRETTE OU A L’HUILE Set the boiling pieces of calf’s head on a napkin, lying on a dish. Surround them with slices of tongue, collops of brain, and sprigs of very green, curled-leaf parsley. Serve separately, on a hors-d’ceuvre dish, without mixing them, capers, chopped onion and parsley. Send to the table at the same time a sauceboat of vinai- grette or sauce a I’huile, prepared by mixing one part of vinegar, two parts of oil, and one part of the calf’s-head cooking-liquor, together with the necessary salt and pepper
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