Testa di Vitello alla Pompadour (Calf’s Head) Recipe

Testa di Vitello alla Pompadour (Calf’s Head) Recipe

Ingredients:

A head (calf)
Brain (calf)
A gill of cream
2 pieces of egg yolks
2 pieces of truffles; cut up
Ham; chopped
1/8 teaspoon of cinnamon
Stock

For the Mask Mixture:
Butter
1 piece of egg yolk
1 Tablespoon of grated cheese (Parmesan)

Instructions:

Boil the head then get the bone. Fill with stuffing: brain, cream, egg yolks, truffles, cinnamon, and ham. Stitch it up to close then boil on the stock.

Once cooked through, take the head out. Combine butter, egg yolk, and cheese; mask onto the head. Brown inside an oven. Serve while hot.

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