Braised veal head with herb vinaigrette, diced potatoes, carrots and celery fried in butter
Nice to know:
In the Middle Ages, veal head was considered a delicacy in various regions, especially during times when meat availability fluctuated seasonally.
The veal head is often braised, boiled or prepared in a aspic, with the flavour being enhanced by the addition of herbs, spices and vegetables.
In modern cuisine, the dish has lost some of its popularity, but remains an important part of regional traditions. In rural areas, veal head is still valued and often served at festivities or traditional menu offerings. It is also particularly popular when prepared as "head jelly" or "jelly", in which the meat and innards are enclosed in gelatin to create a cold dish.
The preparation of veal head usually requires a certain degree of culinary skill and experience, as it is important to prepare the tender yet flavorful parts of the head in the best possible way. The dish is often served with mustard and fresh bread and is considered a hearty and nutritious dish from the "home cooking" tradition.
