Tete De Veau

Put the calf rinse set with cold water and stock cubes. Add the herbs and the cloves and add some carrot slices, a piece of leek and onion. Bring to the boil and simmer for about 20 minutes.

Make the minced meat with breadcrumbs and salt and turn into small balls. Let the meatballs cook with the calf rinse set for the last 10 minutes.

Smother the mushrooms for about 10 minutes in a pan with 1 tablespoon of butter, lemon juice, a dash of water and salt.

Make the roux. Smother a piece of onion in the remaining butter and add the flour. Let butter and flour slowly cooked and browned and add the broth to the desired thickness for a dash and bring to the boil while stirring.

Sift the sauce and finish with tomato puree, a dash of madera, a few drops of Worcestershire sauce, salt and pepper.

Add the calf rinse, the meatballs and the mushrooms, add a dash of coffee milk and heat well.

Scoop on a bowl and garnish with hard-boiled egg, a few stir-fry pickles and some sour onions.

Serve the Tête de Veau with small white rolls or with crispy baked baguette.