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Tete De Veau

I’ve long wanted to try tete de veau, which is french for “veal head”. Except I seriously doubt that I could find a restaurant that serves it without traveling either north to Montreal or south to NYC. So maybe my best bet would be to just buy a head and try cooking it myself. I found this website in French that goes into all sorts of detail about how to go about stripping the head of its meat so you can cook it. The picture below is from that site.

This entry was posted on Thursday, July 28th, 2005 at 8:19 am and is filed under Announcements. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

 

One Response to “Tete De Veau”

  David Zweifler Says:
August 9th, 2005 at 11:32 am

My favorite spot for this dish, Pierre au Tunnel in NYC, just closed. :( Like tripe, it’s really good when you’re sharing food with a few people (you usually don’t end up having to share too much of it) but it’s a little rich for a main dish.

  
 

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