John Myers
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Calf’s Head Lyonaiser Style
The perfect calf’s head lyonaiser style recipe with a picture and simple step-by-step instructions.
- 0,5 Calf’S head raised with Bäggli
- 1 Lt Bouillon
Vegetables:
- 2 piece Carrots
- 0,25 piece Celery bulb
- 1 piece Leek
- 1 piece Onion
- 2 piece Clove of garlic
Spices:
- 2 piece Bay leaves
- 3 piece Cloves
- 1 piece Chilli pepper
- Salt pepper
Sauce:
- 1 tbsp Flour
- 3 dl White wine
- 3 dl Veal head stock
- 0,5 Glass Rinsed off capers
- 0,5 piece Lemon
- Salt, pepper, fat
Garnish:
- 12 piece Cut potatoes into shape
- 1 bunch Chives for garnish
- Remove excess fat from the veal’s head and place in the bouillon and greens. Add the spices and cook until al dente. (Best the day before) Cut the cooled veal sausage and the Bäggli into 3 cm cubes, cut the vegetables into 1 cm cubes.
- For the sauce, bleach the flour in the fat, deglaze with white wine, add the cream and veal stock. Add capers, vegetables and meat, season with lemon juice and do this again for 15-20 minutes. to let go. Season with salt and pepper to taste. Arrange in the center of the plate and arrange the cooked potatoes all around. Sprinkle with chives rolls.
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