Description In his Grand Dictionnaire de Cuisine, Alexandre Dumas believes that the best veals "are those from Pontoise, Rouen, Caen, Montargis, Picardie". He did not yet know the calves of Val d'Ajol and was probably unaware that the good town of Rambervillers in the Vosges is the capital of calf's head. We forgive him. Every week, we offer you in very small quantities, the best offal including this very beautiful calf's head to cook very simply. The Republicans will celebrate January 21 with pomp and gourmets all year round will be able to find a sauce corresponding to the season: gribiche sauce, ravigote sauce or "poor man sauce" as also recommended by the author of The Three Musketeers. Don't worry, we give you the recipe for our veal head with gribiche sauce right here.
Cooking In short broth.
Rolled Cup , 500g or 1kg.
Ingredients Veal.
Origin France.
DLC 15 days
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.