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Veal head croquettes
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
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