Calf’s Head Vinaigrette

Calf’s Head, Vinaigrette is a classic dish that offers a combination of tender calf’s head meat, a flavorful roux-based sauce, and a zesty vinaigrette. This dish is known for its complexity of flavors and textures, making it a standout in traditional French cuisine. It can be served either hot or cold, and its origins date back to the rich culinary heritage of France.

Calf’s head, or “tête de veau” in French, has been a part of French culinary traditions for centuries. In the past, various parts of the calf’s head were commonly used in French cuisine, as cooks and chefs were known for their resourcefulness and ability to make delicious dishes from every part of an animal.

The dish likely evolved from the practice of using the entire animal in cooking, including less commonly consumed parts like the head. Over time, calf’s head preparations became more refined and complex.

The vinaigrette sauce used in this recipe is a classic French condiment known for its tangy and flavorful profile. It typically combines vinegar, oil, herbs, and seasonings, creating a zesty and refreshing sauce that pairs well with various dishes.

Calf’s Head, Vinaigrette is a testament to the French culinary tradition of creating elegant and flavorful dishes from humble ingredients. While it may not be as common in modern cuisine, it continues to be a cherished part of French culinary history, occasionally appearing on the menus of traditional French restaurants.

INGREDIENTS

For Preparing the Calf’s Head:

• 1/2 calf’s head
• Water (for boiling)
• Cold water (for cooling)
• Salt (for scalding)
• Flour (for roux)

For the Roux:

• 1 tablespoon Crisco (vegetable shortening)
• 2 tablespoons flour

For the Cooking Broth and Seasonings:

• 4 cloves
• 3 whole peppercorns
• 1 small onion
• 1 carrot
• 2 bay leaves
• Dash of thyme
• 2 tablespoons strong vinegar

For the Vinaigrette Sauce:

• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• Dash of white pepper
• 3 tablespoons tarragon or plain vinegar
• 6 tablespoons olive oil
• 1 tablespoon gherkins, finely chopped
• 1 teaspoon chives, finely chopped
• 1 teaspoon parsley, finely chopped
• 1 tablespoon minced green pepper

For Garnish:

• Cucumber pickles (cut into fan shapes)

INSTRUCTIONS

1. Prepare the Calf’s Head:
   • Clean and scald 1/2 a calf’s head. Scalding involves briefly immersing the head in boiling water to facilitate the removal of skin and hair. Salt may be added to the boiling water for this step.
2. Boil and Cool:
   • Cover the calf’s head with water and boil it for approximately 30 minutes. After boiling, plunge the head into cold water to cool it down.
3. Remove Meat and Cut:
   • Once the calf’s head is cool, remove the meat and cut it into small squares.
4. Prepare the Roux:
   • In a separate pan, make a roux by thoroughly cooking 1 tablespoon of Crisco and 2 tablespoons of flour until it reaches a golden brown color.
5. Prepare the Cooking Broth and Seasonings:
   • In a large pot, combine 4 cloves, 3 whole peppercorns, a small onion, a carrot, 2 bay leaves, a dash of thyme, and 2 tablespoons of strong vinegar.
   • Add the calf’s head meat to the pot.
6. Simmer the Meat:
   • Simmer the meat and seasonings for approximately 2 hours until the meat becomes tender. This will infuse the meat with flavor.
7. Prepare the Vinaigrette Sauce:
   • In a separate bowl, mix together 1/2 teaspoon of salt, 1/4 teaspoon of paprika, a dash of white pepper, and 3 tablespoons of tarragon or plain vinegar.
   • Gradually add 6 tablespoons of olive oil, stirring to emulsify the dressing.
   • Add 1 tablespoon of finely chopped gherkins, 1 teaspoon each of finely chopped chives and parsley, and 1 tablespoon of minced green pepper. Mix well.
8. Combine and Serve:
   • Remove the cooked calf’s head meat from the cooking broth and place it in a deep dish.
   • Pour the vinaigrette sauce over the meat, ensuring it’s well coated.
9. Garnish:
   • Garnish the dish with cucumber pickles cut into fan shapes.
10. Serve Hot or Cold:
    • Calf’s Head, Vinaigrette can be served either hot or cold, depending on your preference.

This classic French dish, with its tender calf’s head meat and zesty vinaigrette sauce, celebrates the artistry of French cuisine and its rich culinary history. It’s a dish that combines tradition and creativity to create a memorable dining experience.