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Veal head croquettes

Veal head croquettes

3/13/24, 8:30 AM
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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

  1. 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.
  2. Remove the head, peel it and the tongue (if your butcher hasn't already done so). Keep the stock.
  3. 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.
  4. Place in a square dish (the mixture should be about 2 cm thick) and chill in the fridge to set (approx. 1-2 hrs).
  5. 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.
  6. Heat the beef fat (or oil) to 175°C, then fry the croquettes for around 5 min.
  7. Arrange 3 croquettes on each plate, accompanied by a gribiche sauce.

For further information

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