Cooking Times

20 min
Prep Time
135 min
Cook Time
155 min
Total Time

Ingredients (3 items)

1500.00 g Calf's head
cleaned
2000.00 ml Court bouillon
50.00 g Capers
for sauce

Instructions (3 steps)

1
Slowly poach calf's head in court bouillon.
120 minutes
2
Remove and slice when tender.
15 minutes
3
Serve with ravigote sauce and capers.