Veal's head with vinaigrette Ingredients: 1 tablespoon of - mustard - 4 carrots - 3 tablespoons of - vinegar - 1 tablespoon of - oil - 1 onion - salt - pepper - 1 head of veal - rolled and pre-cooked 4 turnips - 1 bouquet garni - 1 hard-boiled egg 2 teaspoons of - chopped chervil - 6 chopped radishes - .
Utensils：
- 1 Funnel- The best funnels 1 - pots 1 bowl- salad bowls 1 Wooden spoon-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
Place the calf's head in a potfill it with boiling salted water with the chopped onion and bouquet garni.
Phase 2
Cook for 20 min, add the sliced carrots and the diced turnips.
Phase 3
Leave to simmer over low heat for 1 hour 10 minutes.
Phase 4
In a bowl, mix the mustard, vinegar and oil. Season and add a crushed egg, finely sliced radishes and chervil to the vinaigrette.
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Utensils：
- 1 Funnel- The best funnels 1 - pots 1 bowl- salad bowls 1 Wooden spoon-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
Place the calf's head in a potfill it with boiling salted water with the chopped onion and bouquet garni.
Phase 2
Cook for 20 min, add the sliced carrots and the diced turnips.
Phase 3
Leave to simmer over low heat for 1 hour 10 minutes.
Phase 4
In a bowl, mix the mustard, vinegar and oil. Season and add a crushed egg, finely sliced radishes and chervil to the vinaigrette.