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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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