Sunday, March 08, 2009

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.

39 comments:

  1. If I don't know what I am eating, I give an honest response. I forgot what pancreas is called in French, but I ate it when Alain Ducaisse put it on my plate.

    Just don't tell me what the mystery meat is --yet i refuse to eat hamburgers , hot dogs and sausages.

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  2. I was served sweetbreads, is that pancreas?

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  3. Lynn, "Ris de Veau (sweetbreads AKA calf’s pancreas)
    This is an item that used to be common on menus in fine US restaurants up until the early seventies. Nowadays pancreas has been requisitioned by medical labs."

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  4. I'm a typical American, only comfortable with liver when it comes to offal, aka "variety meats". The carrots and potatoes look inviting. I'll eat those.

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  5. Oh dear God. Head? HEAD? Lord above, Eric, what are you trying to do to me? Yuk. I'll pass. Today is not a good day, having been scared by a cat on the news (I've left the link on Mme's blog)and now this. Clearly not my day. TMI, Eric.......TMI.

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  6. The picture makes the food look good - I would eat it. But like phx-cdg, I too do know want to know what the meat actually is. I would rather enjoy (or not) the food as is.

    I once had veal sweatbreads in a risotto at a resturante in Austin, TX that to this day is the best risotto I have eaten.

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  7. Lynn, where is the link on mdm.'s blog? I did not see the link

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  8. Christina SEA, it's right at the bottom of Lynn's comment where she says 'Cat?'

    Lynn, au contraire, I thought the cat was rather cute, but I'm totally with you on the head. Double yuk for me. I'm off to eat some dark chocolate to settle my stomach.

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  9. While it doesn't sound particularly inviting, I know that when prepared correctly nearly all things can be delightful. I am especially glad to see that it is not being wasted or turned into something crazy like bologna.

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  10. in Singapore, we have frog legs too and we stew or fry them with spring onions. they go very well with plain chinese porridge. and we probably eat every single part of a pig - innards, trotters, ears - am not sure about the head though :)

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  11. I believe I prefer it in its photographic form. Very nice, Eric.

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  12. Not too crazy about veal...but I must say this does look appealing. Probably smells wonderful. Nevertheless, I'll say merci for another taste of Paris cuisine via your camera and wish you well on your vacation down under. ;-)

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  13. Afraid I'm with Petrea here, Eric (and you do make it look delicious). And yet I'm perfectly willing to dig into un bon boudin noir (but only if it's "carbonisé"). And steak tartare? Bring it on!

    Coltrane -- is your objection to veal political or gustatorial?

    Phx -- way to go, GF—but what are you putting on the crown (surely not tete de veau)?? And good for you for being brave for Alain Ducasse!

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  14. Funnliy enough here in the UK we have a long tradition of eating offal. Current fashionable dish is pigs cheeks.

    This is a famous restaurant near to where I work

    http://www.stjohnrestaurant.co.uk/home/

    which uses every bit of an animal.

    My personal favourite is liver cooked the Italian way - very thinly sliced and seared in butter.

    Eli
    x

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  15. Christina I put the link in her comments box. I'm hoping she will counsel me later.......

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  16. Funnily enough, I just finished Michael Sadler's book, 'An Englishman in Paris' which includes a not only very funny and very good explanation of how to make Tete de Veau, including the Sauce Gribiche but also detailed instructions for making Tripe à la mode Caen.

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  17. I would be willing to bet there's nothing eaten in France that we don't eat in the American South. Frog legs? Check! Sweetbreads? Check! Tongue of beef? Check! Heart? Check!

    Do the French eat what we here in the South call mountain oysters?

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  18. I think it looks delicious but I can't make they don't sell "tete" in the US. We can buy butts!

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  19. Hmmm. Without know what it is is, it probably tastes fine. I hope you are enjoying Rotoura and New Zealand. We were there in December and found New Zealand to be wonderful. Did you go on the Shotover Boat? A must-do experience.

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  20. Hello.

    Thanks for the photos and annotations. They're very informative in a casual way. I'm trying to read your older posts but it seems I can't read everything. You don't have an 'older post' or 'previous' 'next' signs on your blog. Hope you can fix that.

    Thanks again. Have a nice Sunday. :-)

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  21. Alexa: I know a great idea when I read one so Tete de veau it is as my crown!
    Kaycie: I've heard it called Rockie Mountian Oysters but by any other name it smells (I will not finish the quote, nor explain what RMO are!!!). Tall Gary, where are you?
    Eli: I figured I had to go to St. John's in LHR where they proudly announce head to tail offerings on their menu and tried the kidneys. No comment, other than I am tres americainne.

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  22. Anonyme: Scroll down to the archives for every single wonderful taste of Paris ever posted on PDP.

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  23. Every single morning I check out your blog for my Paris fix.

    Also, thanks for the link to David Lebovitz's site. Another new favorite.

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  24. This is my idea of culinary hell. Good God Almighty. Why?

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  25. I'm adventurous when it comes to food, but this goes a bit too far for me. I won't eat hot dogs (EWWW) and other mystery meats either. I just can't get beyond the brain idea....

    Hope you enjoyed it, Eric. The sauce does sound intriguing, but isn't there something else they could put it on?

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  26. phx-cdg,

    Thanks, phx-cdg. I had done just that before I sent my first comment but I cannot browse all the posts in a given month. :-( That's why I was looking for the 'previous entries' sign so I wouldn't miss any post.

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  27. phx-cdg - apologies if you didn't enjoy St John's restaurant.

    Have to draw the line at squirrel and hedgehog!!!

    But calves head jelly, brawn, tongue are an integral part of UK history.

    Not sure if this link will work outside of the Uk

    http://www.bbc.co.uk/programmes/b00grv47

    As I am from Boston (Lincs not US)I also love haslet and green sausages - flavoured with sage.

    After a good night on the town 'Devilled brains on toast' is a good remedy!!

    I have to admit that as I get older I find it hard to eat anything that looks like what is was when alive - chicken freaks me out!

    But a few weeks ago I had 'souris d'agneau' which my french friend had no idea what it was apart from being lamb! It was lamb shank - again very fashionable in the UK - and was wonderful!

    Bizzz

    Eli

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  28. Alexa...political on this one. I think you know why too.

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  29. It's all good...and David Lebovitz has an amazing blog...the "dessert" equivalent of PDP!! ;-)

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  30. What an interesting dish, I would like to try it.

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  31. I would eat this in a heartbeat. I found your site looking for a recipe for this. It looks wonderful. I only draw the line at eating bugs...(and animals we consider pets) I LOVE escargot, sweetbreads, frog legs, etc. I will be back later, this site looks really great. I am still looking for a recipe,though I might try the French site and see how Google Translator does on it. Between my minimal French and Google, maybe I can figure it out.

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