kwak logodeus

“Calf’s head, Pickles, Radish”
served with DeuS Brut des Flandres

Recipes

  • - ¼ calf ’s head, boned
  • - ½ calf ’s tongue
  • - 1 slice of cooked ham, 7 mm thick
  • - 1 hard-boiled egg (9 minutes)
  • - 1/8 bunch of parsley
  • - 1 tomato, cut in small dices
  • - Worcestershire sauce
  • - 1 shallot, fried in butter
  • - 2 carrots
  • - 2 onions
  • - parsley stalks
  • - 3 stalks of celery
  • - 3 stalks of leek (green part)
  • - some black pepper corns
  • - salt
  • - 18 g gelatine per litre of stock
  • - 50 g mascarpone cheese
  • - 25 g pickles
  • For the pickled radish (cooked in sweet & sour liquid or ‘aigre-doux’):
  • - 5 cl vinegar
  • - ½ l water
  • - 3 sprigs of tarragon
  • - 100 g granulated sugar
  • - 5 g coriander corns)
  • - sprig of thyme
  • - 3 g ‘mignonette’ pepper (coarsely ground white and black pepper corns)
  • - 1 bundle of radish

Preparation

Gently boil the brains in the bouillon for 10 minutes. Fry the onion in the oil until glossy. Remove the pan from the heat and allow the onion to cool. Add the herbs, capers and lime segments. Season with salt and pepper and serve this with the calf ’s brains.

Icon PDFDownload recipe back
Sound On