Veal head croquettes

3/13/24, 8:30 AM

Here's the recipe for delicious calf's head croquettes with a new twist on gribiche sauce, crisp to perfection and soft on the inside.

This recipe by Lucie Escrozailles and Charles Fuan,chefs atLa Table de Charrou restaurant in Limogne-en-Quercy , is taken from the2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 6-8
Preparation time: 40 min
Cooking time: 4 h
Resting time: 2 h

Ingredients forthe veal head croquettes

For the veal stock

1.5 veal heads with tongue
2 carrots
1 onion
1 bay leaf
1 celery stalk
Thyme
Savor y

For the stuffing

Flesh from calf's head
1 shallot
1 handful capers
1/2 bunch parsley
2 cloves garlic

For the croquettes

Flour
1 egg
Breadcrumbs
Beef fat (or frying oil)
Salt and pepper

Steps for the veal head croquettes

Prepare the calf's head: place all the ingredients, including the head, in a large pot, add water flush with the surface (everything must be submerged), and leave to cook for 3 to 4 hours.
Remove the head, peel it and the tongue (if your butcher hasn't already done so). Keep the stock.
Prepare the stuffing: chop the flesh of the head and tongue into pieces fine enough to make a stuffing. Place in a salad bowl. Chop the shallot, finely chop a large handful of capers with the parsley and garlic cloves. Stir in a little stock. Season generously with salt and pepper.
Place in a square dish (the mixture should be about 2 cm thick) and chill in the fridge to set (approx. 1-2 hrs).
Prepare the croquettes: remove the dish from the mold and cut into regular 2 cm cubes. Flour the cubes, dip them in the beaten egg and roll them in the breadcrumbs.
Heat the beef fat (or oil) to 175°C, then fry the croquettes for around 5 min.
Arrange 3 croquettes on each plate, accompanied by a gribiche sauce.

For further information

La Table de Charrou, Mas de Charrou, 46260 Limogne-en-Quercy
13.5/20 in the Livre des109
Read Gault&Millau's review of La Table de Charrou

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Read

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read