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

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read