Let the calf tongue soak in lightly salted water for 24 hours. Rinse and then simmer for 2 to 3 hours, depending on the weight, in a soup kettle with the shank, water, garlic, carrot, celery, leek, onion, bay leaf, thyme and crushed peppercorns. Also add the pieces of veal blanquette. Regularly check the cooking. It is possible that the tongue needs a longer cooking time. In that case, remove the blanquette from the broth and keep it covered for further use. Blanch the sliced mushrooms in the stock at the end of the cooking time. Remove them after a few minutes and save separately. Strain the stock. Remove the skin from the tongue and cut the meat into cubes. Make the sauce: shred scallops and fry them in plenty of butter. Mix with a few tablespoons of flour and stir it for a while. Now add the hot stock with small amounts at the same time and keep stirring until a well-bound sauce.

head of veal - tête de veau

flour butter shallot tomato paste chervil eggs gherkins nutmeg onion laurel
Tête de veaux is a typical Limburg regional dish. It is usually eaten on special occasions such as during the carnival and the fairs. Originally, people used to use a full calf's head with the tongue.
thyme mushrooms pepper balls garlic calf blanquette calf tongue veal shank carrot celery leeks
Mix the sauce with the desired amount of tomato paste and season with pepper, salt and nutmeg. Let boil for a while and now do theveal blanquette, cubes of sole and mushrooms in the sauce. You can also stir a few drops of Madeira or dry sherry through the sauce. Serve hot at the table in a dish finished with hard boiled eggs, sliced gherkins and some tufts of chervil. There is also a cold preparation of tête de veaux, which is cut and packaged in the bread section of probably every supermarket in the country, or at your butcher's. You can easily make that yourself. Depending on how much you want to make, you can put ten gelatine sheets in cold water. Dissolve it in the warm preparation of the tête de veaux, stir well and fill containers with it. You put them in the refrigerator to stiffen.
Belgian Cuisine

taste and tradition

Creative Cooking the fiery passion
Let the calf tongue soak in lightly salted water for 24 hours. Rinse and then simmer for 2 to 3 hours, depending on the weight, in a soup kettle with the shank, water, garlic, carrot, celery, leek, onion, bay leaf, thyme and crushed peppercorns. Also add the pieces of veal blanquette. Regularly check the cooking. It is possible that the tongue needs a longer cooking time. In that case, remove the blanquette from the broth and keep it covered for further use. Blanch the sliced mushrooms in the stock at the end of the cooking time. Remove them after a few minutes and save separately. Strain the stock. Remove the skin from the tongue and cut the meat into cubes. Make the sauce: shred scallops and fry them in plenty of butter. Mix with a few tablespoons of flour and stir it for a while. Now add the hot stock with small amounts at the same time and keep stirring until a well-bound sauce.
flour butter shallot tomato paste chervil eggs gherkins nutmeg onion laurel
thyme mushrooms pepper balls garlic calf blanquette calf tongue veal shank carrot celery leeks
Tête de veaux is a typical Limburg regional dish. It is usually eaten on special occasions such as during the carnival and the fairs. Originally, people used to use a full calf's head with the tongue.
Mix the sauce with the desired amount of tomato paste and season with pepper, salt and nutmeg. Let boil for a while and now do theveal blanquette, cubes of sole and mushrooms in the sauce. You can also stir a few drops of Madeira or dry sherry through the sauce. Serve hot at the table in a dish finished with hard boiled eggs, sliced gherkins and some tufts of chervil. There is also a cold preparation of tête de veaux, which is cut and packaged in the bread section of probably every supermarket in the country, or at your butcher's. You can easily make that yourself. Depending on how much you want to make, you can put ten gelatine sheets in cold water. Dissolve it in the warm preparation of the tête de veaux, stir well and fill containers with it. You put them in the refrigerator to stiffen.
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head of veal

tête de veau

taste and tradition
Ingredients Directions