Tête de veau facts for kids
Tête de veau (pronounced "tet duh voh") is a French name that means 'calf's head'. It's a traditional dish found in several European countries, including France, Belgium, Germany, Switzerland, and Italy. In Italy, it's known as testina di vitello.
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What is Tête de Veau?
This dish is made from the head of a calf. It's a classic part of cooking in many places. People have been eating different parts of animals for a long time, and this dish is an example of using everything available.
How is it Prepared?
Tête de veau can be prepared in a few ways. Sometimes, the whole calf's head is used. Other times, the bones are removed, and the meat is rolled up tightly, often held together with string.
The most common way to cook it is by poaching, which means gently cooking it in hot liquid. It can also be roasted, which gives it a different flavor and texture.
How is it Served?
This dish can be enjoyed either hot or cold. When served hot, it often comes with special sauces. Two popular sauces are vinaigrette (a dressing made with oil and vinegar) or ravigote sauce, which is a tangy sauce with herbs. If it's served cold, it's usually sliced into thin pieces.
Tête de Veau Around Europe
Different countries have their own special versions of Tête de veau.
Belgian Style: Tête de Veau en Tortue
In Belgium, a well-known version is called "tête de veau en tortue." This translates to 'calf's head as a tortoise' or 'turtle style'. It's served with a rich tomato sauce that often includes Madeira wine, which is a type of fortified wine. This dish is usually served with crispy French fries.
Connection to Mock Turtle Soup
The Belgian "tête de veau en tortue" might be linked to a dish called mock turtle soup. This English soup is also made from calf's head. It's prepared and seasoned in a way that makes it taste similar to real green turtle soup, which was once a very fancy and expensive dish. In some parts of Germany, like Lower Saxony, this soup is known simply as Mockturtle.
