Let the calf tongue soak in lightly salted water for 24 hours. Rinse and then simmer for 2 to 3 hours, depending on the weight, in a soup kettle with the shank, water, garlic, carrot, celery, leek, onion, bay leaf, thyme and crushed peppercorns. Also add the pieces of veal blanquette. Regularly check the cooking. It is possible that the tongue needs a longer cooking time. In that case, remove the blanquette from the broth and keep it covered for further use. Blanch the sliced mushrooms in the stock at the end of the cooking time. Remove them after a few minutes and save separately. Strain the stock. Remove the skin from the tongue and cut the meat into cubes. Make the sauce: shred scallops and fry them in plenty of butter. Mix with a few tablespoons of flour and stir it for a while. Now add the hot stock with small amounts at the same time and keep stirring until a well-bound sauce. Mix the sauce with the desired amount of tomato paste and season with pepper, salt and nutmeg. Let boil for a while and now do the veal blanquette, cubes of sole and mushrooms in the sauce. You can also stir a few drops of Madeira or dry sherry through the sauce. Serve hot at the table in a dish finished with hard boiled eggs, sliced gherkins and some tufts of chervil.

Head of veal - Tête de veau 

calf blanquette calf tongue veal shank carrot celery leeks
flour butter shallot tomato paste chervil eggs gherkins nutmeg
Tête de veaux is a typical Limburg regional dish. It is usually eaten on special occasions such as during the carnival and the fairs. Originally, people used to use a full calf's head with the tongue.
onion laurel thyme mushrooms pepper balls garlic
There is also a cold preparation of tête de veaux, which is cut and packaged in the bread section of probably every supermarket in the country, or at your butcher's. You can easily make that yourself. Depending on how much you want to make, you can put ten gelatine sheets in cold water. Dissolve it in the warm preparation of the tête de veaux, stir well and fill containers with it. You put them in the refrigerator to stiffen.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Head of veal -

Tête de veau  

Let the calf tongue soak in lightly salted water for 24 hours. Rinse and then simmer for 2 to 3 hours, depending on the weight, in a soup kettle with the shank, water, garlic, carrot, celery, leek, onion, bay leaf, thyme and crushed peppercorns. Also add the pieces of veal blanquette. Regularly check the cooking. It is possible that the tongue needs a longer cooking time. In that case, remove the blanquette from the broth and keep it covered for further use. Blanch the sliced mushrooms in the stock at the end of the cooking time. Remove them after a few minutes and save separately. Strain the stock. Remove the skin from the tongue and cut the meat into cubes. Make the sauce: shred scallops and fry them in plenty of butter. Mix with a few tablespoons of flour and stir it for a while. Now add the hot stock with small amounts at the same time and keep stirring until a well-bound sauce. Mix the sauce with the desired amount of tomato paste and season with pepper, salt and nutmeg. Let boil for a while and now do the veal blanquette, cubes of sole and mushrooms in the sauce. You can also stir a few drops of Madeira or dry sherry through the sauce. Serve hot at the table in a dish finished with hard boiled eggs, sliced gherkins and some tufts of chervil.
calf blanquette calf tongue veal shank carrot celery leeks
flour butter shallot tomato paste chervil eggs gherkins nutmeg
onion laurel thyme mushrooms pepper balls garlic
Tête de veaux is a typical Limburg regional dish. It is usually eaten on special occasions such as during the carnival and the fairs. Originally, people used to use a full calf's head with the tongue.
There is also a cold preparation of tête de veaux, which is cut and packaged in the bread section of probably every supermarket in the country, or at your butcher's. You can easily make that yourself. Depending on how much you want to make, you can put ten gelatine sheets in cold water. Dissolve it in the warm preparation of the tête de veaux, stir well and fill containers with it. You put them in the refrigerator to stiffen.
a recipe guide for the amateur chef Belgian Cuisine