Let the veal 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
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
veal's head with the tongue.
bay leaf
thyme
mushrooms
pepper balls
garlic
veal blanquette meat
veal 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 (see photo),
which can be found sliced and packaged in probably every
supermarket in the country, or at your local 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.
Let the veal 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.
bay leaf
thyme
mushrooms
pepper balls
garlic
veal blanquette
meat
veal 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 veal'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
(see photo), which can be found sliced and
packaged in probably every supermarket in the
country, or at your local 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.
head of veal
tête de veau
taste and tradition
