📝 About This Recipe
This legendary French bistro classic is a celebration of texture and refined rustic flavors, featuring tender calf's head poached to perfection in a fragrant 'blanc' broth. The richness of the meat is brilliantly countered by Sauce Gribiche, a sophisticated cold emulsion of hard-boiled egg yolks, mustard, capers, and cornichons. It is a dish that honors the 'nose-to-tail' tradition, offering a melt-in-the-mouth experience that is truly the hallmark of a seasoned gourmet.
🥗 Ingredients
The Meat and Blanc Broth
- 1.5 kg Calf's head (boned, rolled, and tied with twine; including the tongue)
- 1 Lemon (halved)
- 2 tablespoons All-purpose flour (to create the 'blanc' which keeps the meat white)
- 3 tablespoons White wine vinegar
- 2 large Carrots (peeled and halved)
- 1 large Leek (white and light green parts only, washed)
- 1 large Onion (studded with 2 cloves)
- 1 bunch Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 10 Black peppercorns (crushed)
Sauce Gribiche
- 3 large Eggs (hard-boiled for 9 minutes)
- 1 tablespoon Dijon mustard (strong French variety)
- 250 ml Neutral oil (grapeseed or sunflower oil)
- 3 tablespoons Cornichons (finely chopped)
- 2 tablespoons Capers (drained and chopped)
- 3 tablespoons Fresh herbs (mixed chervil, tarragon, and parsley, finely chopped)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Begin by rinsing the rolled calf's head under cold running water. Rub the entire surface of the meat with the cut sides of a lemon to prevent oxidation and keep the meat ivory-white.
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2
In a large stockpot, whisk together the flour and a small amount of cold water to form a smooth paste. Gradually add about 4-5 liters of water while whisking to create the 'blanc' cooking liquid.
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3
Add the vinegar, carrots, leek, clove-studded onion, bouquet garni, and peppercorns to the pot. Season generously with salt.
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4
Submerge the calf's head in the liquid. Bring to a gentle boil, then immediately reduce the heat to a very low simmer. Cover with a parchment paper 'cartouche' or a lid slightly ajar.
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5
Simmer gently for 2.5 to 3 hours. The meat is ready when a knife slides into the thickest part with absolutely no resistance. If including the tongue, ensure it is equally tender.
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6
While the meat simmers, prepare the Gribiche. Peel the hard-boiled eggs. Separate the yolks from the whites.
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7
In a medium bowl, mash the egg yolks with the Dijon mustard until smooth. Season with a pinch of salt and pepper.
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8
Slowly whisk in the oil, drop by drop at first, then in a steady stream as if making a mayonnaise, until the sauce is thick and emulsified.
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9
Finely chop the egg whites and fold them into the emulsion along with the chopped cornichons, capers, and the fresh herbs.
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10
Once the meat is cooked, carefully lift it from the broth. If using the tongue, peel away the tough outer skin while it is still warm.
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11
Slice the calf's head and tongue into thick, generous rounds or pieces. Place them on a warmed serving platter.
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12
Drizzle a little of the hot cooking broth over the meat to keep it moist, then serve immediately with a generous bowl of the Sauce Gribiche on the side.
💡 Chef's Tips
Do not skip the 'blanc' (flour and water mixture); it is essential for the aesthetic of the dish, keeping the meat from turning grey. Maintain a very low simmer; a rolling boil will toughen the delicate gelatinous tissues of the head. Prepare the Sauce Gribiche no more than 2 hours before serving to keep the herbs vibrant and the emulsion stable. If the sauce is too thick, you can loosen it with a teaspoon of the warm cooking broth just before serving. Ask your butcher to prepare the 'tête roulée' to save significant preparation time at home.
🍽️ Serving Suggestions
Serve with simple boiled 'Vapeur' potatoes tossed in butter and parsley. A crisp, acidic white wine like a Chablis or a dry Riesling cuts through the richness beautifully. Traditionalists often serve the brain separately, poached for just a few minutes in the same broth. A side of steamed leeks or a simple green salad provides a refreshing contrast. For a rustic touch, serve in deep bowls with a ladle of the aromatic broth.