Delicious Tête de Veau Cuisson - BelleRecipe
Want to master the art of tête de veau cuisson? Try my family-approved method for a tender, flavorful dish that's perfect for celebrations or cozy dinners!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellerecipe.com.
Ingredients
- 1 whole veal head (about 2-3 kg), cleaned and de-boned
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, smashed
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
- 500 ml (2 cups) of veal stock
- 50 g (3 tbsp) unsalted butter
- 50 g (1/4 cup) all-purpose flour
- 2 tbsp fresh lemon juice
- 1 tbsp capers, rinsed and chopped
- Fresh parsley, for garnish
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