La Tête de Veau à la Sauce Gribiche
A calf's head served with a mustard and hard-boiled egg sauce.

La tête de veau is a calf's head.  A traditional French recipe is to serve slices of the boiled head with a mayonnaise-type sauce called la sauce gribiche.  The sauce is made with mustard, oil, capers, chopped gherkins, parsley and chopped, hard-boiled eggs. 

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