Beef brain

Calf's Head (French tête de veau ) is on the whole, halved or today usually boned and freed from skin, eyes and nose cooked. We primarily use the highly marbled muscle meat of the cheek ( veal cheeks ) and tongue and brain.

In preparation for the head is boned and usually freed by washing of blood residues, scalded in boiling water, rubbed with lemon juice and cooked in salted flour water. Brain and tongue are set aside at the beginning and prepared separately. Depending on the recipe is the cut of meat then stewed with other ingredients, stewed or baked in batter or breadcrumbs. Brain and tongue, where appropriate, serves to the meat.

Sources and Literature

  • Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
  • Erhard Gorys: The new kitchen lexicon. dtv, Munich 1994-2002, ISBN 3-423-36245-6
  • William Black: Plats du Jour - A Journey to the heart of French food. Transworld Publishers, London 2007, ISBN 9780552154604
  • Veal
Bread crumbs#Breading
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