Veal Head

Veal Head

Veal Head


1.5 kg rolled and tied veal head

1 large onion, studded with 3 cloves

2 carrots

1 leek

1 bouquet garni (a bundle of herbs like thyme, parsley, and bay leaves)

Salt and whole peppercorns

10 cl of Pouilly Fumé (white wine)



Step 1: Blanch the veal head by placing it in a pot of boiling water for 10 minutes.

Step 2: Drain the veal head and return it to the pot. Cover with cold water.

Step 3: Add the onion, carrots, leek, bouquet garni, Pouilly Fumé, salt, and whole peppercorns to the pot.

Step 4: Cover the pot and let it simmer over low heat for about 1 hour and 15 minutes to 1 hour and 30 minutes.

Serve the veal head with Gribiche sauce.