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Veal head 'gribiche sauce
It is a Republican tradition on January 21 : the calf's head is in the spotlight. For what ? In memory of the beheading of King Louis XVI on this same day, in 1793. If there was talk of a pig's head and ears for a long time, the tradition was established in the 19th century around the calf's head. This will be cooked slowly in a broth flavored with herbs and vegetables, accompanied by a mayonnaise with hard-boiled eggs, capers, gherkins and herbs called sauce gribiche.
Rambervillers, capital of calf’s head
Calf's head is a dish enjoyed throughout France but whose capital was claimed by Rambervillers in the Vosges. This region called Rambuvetais, the "land of calf's heads" is a fan of the calf's head recipe as we share it with you. This is a simple recipe that will continue a tradition and one of Alexandre Dumas' favorite dishes.
Ingredients
For 4-6 people
For the gribiche sauce
- 3 eggs
- 2 teaspoons of strong mustard
- 20cl of sunflower oil
- 1/4 bunch of chervil
- 1/4 bunch of chives
- 1/4 bunch of tarragon
- 40g capers
- 40g pickles
- 5cl of red wine vinegar
- 6 pinches of fine salt
- 6 turns of pepper mill
For the meat
- 1 calf's head
- 1 onion
- 2 carrots
- 1 bouquet garni
- 6 peppercorns
- 2 cloves
- 30g of coarse salt
- flower of salt
- freshly ground pepper
Preparation and cooking
For the calf's head
- The veal head at Cella is already boned, rolled and tied. All you have to do is place it in a saucepan, on top of the coarse salt. Cover with water and bring to a boil.
- Skim regularly for 5 min. Peel the vegetables. Cut the carrots in 2.
- Prick the onion with the clove.
- Add the vegetables, pepper and herbs to the broth with the head, then cook over low heat for 2 hours.
For the gribiche sauce
- Cook the eggs in a saucepan (10 minutes).
- Peel, then separate the yolk from the white.
- Crush the egg yolks, mix the yolk with the mustard and vinegar, gradually adding the oil to make a mayonnaise.
- Add the chopped capers and gherkins and gradually add the very finely chopped herbs.
- Cut the egg whites into brunoise and add them.
- Season and reserve.
For training
- Cut the head into large slices and cover generously with sauce.
- Add a grind of pepper and a few grains of shiitake fleur de sel or Guérande fleur de sel to the saffron.
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