Chapter XV · Relevés and Entrées · No. 1210
Built upon: No. 119aPARSLEY SAUCE
1210—Tête de Veau à l’Anglaise
Calf’s head à l’anglaise is cooked in a blanc, as explained above; but in halves and unboned.
Dish it on a napkin with sprays of very green parsley and a piece of boiled bacon.
Send a sauceboat of parsley sauce (No. 119a, PARSLEY SAUCE) to the table at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1210, p. 404. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →