Tête de veau Sauce Gribiche

Not only do we eat frog legs (remember this post?) but all sorts of other odd animal parts that would probably be considered as disgusting by most of the people in the world. Let me show you a perfect example: la tête de veau (veal head)! However, it all depends on the way you cook it. And precisely, in France we're pretty good at seasoning (some will say "hiding") the taste of things. For example, here, this tête de veau usually comes with a sauce called Sauce Gribiche, which is to die for... I looked on David Lebovitz's blog (the "official" English recipe source in Paris!) but he's only into deserts, not tête de veau. So if you're really interested, here is the recipe in French.