Veau en Tortue (Veal Head & Tomato Stew)
Classic veau en tortue stew with veal head, madeira wine, tomatoes, mushrooms and pickled gherkins.
Ingredients
- 1 lb tortue veal head cheese (450 g)
- ¼ cup water (60 ml)
- ¼ cup madeira wine (60 ml), or dry white wine
- a handful pickled gherkins
- a handful white mushrooms
- 1 large hard-boiled egg peeled
- 3 tbsp fresh parsley chopped
- dried herbs
- 1 bay leaf
- pepper
- salt
Instructions
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1. Add the veal head cheese to a large pan and pour in the cold water and madeira wine (or white wine).
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2. Place the pan over medium-high heat until hot and let the head cheese melt slowly in the water. Stir it regularly. Once melted, add a pinch of the dried herbs and the bay leaf.
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3. Stir again and put a lid on the pan. Turn the heat a little lower and simmer the stew for 5 more minutes. In the meantime slice the pickled gherkins finely. Clean and trim the white mushrooms and slice them into bite-size bits. Slice the boiled egg in half as well. Add both the sliced mushrooms and pickled gherkins to the veal stew together with the freshly chopped parsley.
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4. Stir well. Simmer for another 10 minutes. In the end the mushrooms should be tender. Season with extra pepper or salt to taste if you like.
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5. Scoop the veal stew onto deep plates, drizzle with the remaining tomato sauce and garnish with half a boiled egg. Serve hot.
