Game Cookery
May 27, 2020
2 minutes
This recipe is based loosely on the Savoyard classic tête de veau, or rolled head. It is made with salted, rolled, boiled and chilled veal’s head, or sometimes a pig’s head simply called tête roule – either is delicious. The meat, once cold, is dressed in cream, mustard, raw onion, parsley, salt and chopped egg. This version is a riff on that but made as a
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