Ingredients:

  • 1 whole veal head (about 2-3 kg), cleaned and de-boned
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves of garlic, smashed
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • Salt and pepper to taste
  • 500 ml (2 cups) of veal stock
  • 50 g (3 tbsp) unsalted butter
  • 50 g (1/4 cup) all-purpose flour
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers, rinsed and chopped
  • Fresh parsley, for garnish

Instructions:

  1. Clean the veal head thoroughly under cold water. Place in a large pot and cover with water. Add onion, carrots, celery, garlic, bouquet garni, salt, and pepper.
  2. Bring to a boil, then reduce to a simmer. Cook for 2-3 hours until tender. Skim off any residue that floats to the top.
  3. Carefully remove the veal from the pot and let it cool slightly.
  4. In another pan, melt butter and whisk in flour to make a roux. Gradually add veal stock, whisking until smooth and thickened. Stir in lemon juice and capers. Season with salt and pepper.
  5. Slice the veal head and arrange it on a serving platter. Drizzle with sauce and garnish with fresh parsley.