Tête de veau

(Teresa Shipley) #1

Twice in the last 10 days we have asked what the plat is in 2 different restaurants. It’s tête de veau.
I’m not sure I could eat this so has anyone on this forum had it and what is it like please?

0 Likes

(Jane Williamson) #2

Tete de veau is like brawn.
It is usually served with sauce gribiche, which is like a mayonnaise but made with the yolks of cooked eggs, capers and herbs.
I made a tete de porc for my old friend here for Christmas and, of course, sauce gribiche.
We are lucky, in our local restaurant there are always four choices of main course, so if andouillettes are on the menu there is always something else acceptable.

1 Like

(Simon Armstrong) #3

Hummmmm, I’m pretty well travelled (!?!), stomach of iron and up for most things but…I can honestly say that Tete de Veau is one of the most repulsive things I’ve ever tried. It tastes just like it looks :face_vomiting: Closely followed by Ris de Veau - horrendous! :face_vomiting:

2 Likes

(Teresa Shipley) #4

I’ll be giving that a miss then.

1 Like

(Teresa Shipley) #5

Years ago when we had a cat I bought brawn for her. Certainly wouldn’t eat it myself.

0 Likes

(stella wood) #6

Tête de veau … is delicious when done by our local traiteur… yummy… but OH does not like it (yes, he did try it)… and, if TdV is on the menu de jour… OH normally gets offered a faux filet instead…

We saw perhaps a couple of other diners, obviously not lovers of TdV… but out of about 50 covers… mmm. in the minority…

First time this happened, I offered to pay any extra… but it was waived aside.

I have tried TdV further afield… sometimes OK, but rarely as delicious as out local chappie does it…

0 Likes

(Véronique Langlands) #7

“Ris de Veau - horrendous! :face_vomiting:

But ris de veau is so inoffensive compared to lots of other things! (Pieds et paquets, andouillette etc etc)

1 Like

(Mat Davies) #8

That stuff is pretty bad - when served in our local Routiers even the French send it back!

0 Likes

(Simon Armstrong) #9

Véro - It’s a ‘consistency’ thing for me. Makes me shudder - I must be over sensitive lol! :grin:

0 Likes

(Véronique Langlands) #10

I have problems with some consistencies too so I understand! For me it’s gristly cartilagineous or
jellyish textures which are sick-making. I used to have a lot of trouble with aspic etc as a child. How are you with brains? I can manage them and r de v but the brains have to be meunière!

0 Likes

(Simon Armstrong) #11

Lol Véro we’re going to have to stop - it’s making me feel a bit dicky mint! :unamused:

1 Like

(Teresa Shipley) #12

You just reminded me of when my friends little boy started private school. His dad used to talk to him in Cockney rhyming slang. One day at school he wasn’t very well and told the headmaster he was feeling a bit Moby. He was 5 at the time.

2 Likes

(Paul Flinders) #13

I ate andouillette - on a pizza of all things - without really knowing what it was.

While I would not say i was overly impressed with the flavour it was not so horrendous that I wouldn’t try it again .

0 Likes

(Mark Robbins) #14

Just try eating it on its own💩

1 Like

(Dave Sheriton) #15

We had friends staying with us, and when they went to the supermarket to get sausages, they missed the giant cabinet at the back full of sausages and decided the only thing available was andouillette. We did cook them despite the horrendous smell but none of us actually ate any. We were in no doubt whatsoever as to what it was made of!

0 Likes

(Simon Armstrong) #16

I do wish you’d all stop it… :cold_sweat::cold_sweat::cold_sweat:

0 Likes

(Paul Flinders) #17

I’m waiting for the right moment - that and probably the right sauce.

I assume that someone, somewhere, likes it.

0 Likes

(Jane Jones) #18

Not far from us is a town called Louhans which has a great monday morning cattle and vollaile market, plus normal market. The cattle market now closed to public but the vollaile market (includes rabbits, guinea pigs etc etc) is great as some wonderful breeds.

Anyway it starts around 6am, and the animal markets start winding down from 9.30am when everyone piles in to local restaurants for tête de veau… It’s bad enough at supper time, but at that hour in the morning it is GROSS! We were taken by some friends as a “treat”, and I’m not sure I’ve recovered. OH luckily they accept as vegetarian so he didn’t have to suffer it, but since they know I eat meat occassionally I had no excuse. Yuck, yuck, yuck.

0 Likes

(Teresa Shipley) #19

Just looked up pieds et pacquet, seriously I would rather starve!

1 Like

(Paul Flinders) #20

With you on that one.

One of the local restaurants specialises in tripe, award-winning in fact. They do TdV as well.

.
.
.
.
.
.

I had the sanglier - very nice!

1 Like