Makes: 4 portions. Cooking time: 1½ hours.
— 1 Prepared Calf’s Head
— 5 liters Blanc Preparation
— 1 whole carrot
— 1 small whole onion
— 1 bouquei garni
— 1 liters Court-bouillon
— sprigs of parsley
(1) Bring the blanc to the boil with the carrot, onion and bouquet garni. Place in the head pieces and tongue, cover with a damp cloth and gently simmer for the prescribed time until cooked.
(2) Place the brain into the court-bouillon. Bring to the boil and gently simmer for 5 minutes.
(3) Neatly arrange in an earthenware dish with an underdish and dish paper. Garnish with sprigs of parsley.
To test if cooked
(1) Remove a sample from the liquid and squeeze it gently between the fingers. When cooked it will feel soft and yield easily.
(2) Pierce the tongue with a needle. When cooked it will penetrate very easily and the juices extracted will be clear.
(3) The brain will feel rather firm to the touch as it stiffens when cooked.
Assessment of the completed dish
(1) The tongue should be sliced and the slices arranged lengthways slightly overlapping in the shape of a fan at one end of the dish. In the center of the dish the pieces of cheek should be placed in a small neat pile with the skin side showing.
(2) The slices of brain should be placed so as to balance the visual appearance of the dish and the whole dish should be lightly coated with some of the cooking liquid.
(3) The brain should be soft yet firmly set.
(4) The cheek flesh should be very white, soft textured and rather gluey and moist.
(5) The tongue should be reddish brown in color, moist and tender.