Tête de veau

Calf's head, or [la] tête de veau, [la] testina di vitello, [der] Kalbskopf and [de] kalfskop is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. The French delicacy [la] tête de veau ("calf's head") is also called [la] cervelle de veau ("calf's brain", pl. [les] cervelles de veau). Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices. A dish in Belgium is [la] tête de veau en tortue ("calf's head as a tortoise/turtle"), served with tomato sauce with Madeira and accompanied by French fries.

Description: Wikipedia — Tête de veau, CC BY-SA 4.0