For 6 people
For 6 people
In a casserole dish, place the boneless calf's head and add water.
Add the chopped carrot, chopped onion, crushed garlic cloves, vinegar and bouquet garni.
Season with pepper and salt, and add the flour dissolved in water.
Let it simmer for two hours.
For the sauce, boil the eggs, mash the yolks, and cut the whites.
In a bowl, mix the mustard, the remaining vinegar, salt and pepper, then gradually pour in the oil and whisk.
Stir in the egg yolks, chopped shallots, parsley, capers, chopped pickles and egg whites.
After cooking, slice the meat, pour the gribiche sauce over it and serve.
Login
