Tête de veau

Method

1. 1 Blanch the veal for 5 minutes, then rinse with cold water and scrape it clean. This blanching step removes the gamey smell of the meat with many tendons.
2. 2 Wrap the meat tightly with string and boil it with carrots, onions, bay leaves, and a tablespoon of vinegar for 2 hours and 30 minutes.
3. 3 The boiling water should be kept at 90 degrees Celsius and should not boil vigorously; strong boiling will cause the tendons to shrink and become tough.
4. 4 To make gribiche sauce: mash the boiled egg yolks with mustard, then pour olive oil in a thin stream until thickened.
5. 5 Mix capers, chopped parsley, and the remaining vinegar into the sauce, then pour it over the hot sliced meat.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: boil in a pressure cooker for 45 minutes at high pressure, then release the pressure naturally for 15 minutes. The tendons soften faster, but the broth becomes cloudier, so it cannot be reused for clear broth.