It consists of the head of a calf (often with tongue, cheeks, and sometimes brains), which is gently cooked/poached for hours in a broth with vegetables, herbs, and spices.
The head is often deboned, rolled up, and then served.
The texture is tender meat with a gelatinous skin.
It is usually served hot or cold with a sauce ravigote or sauce gribiche (egg sauce with capers, gherkins, herbs, and mustard).
Side dishes often include potatoes, carrots, or salad.
It is a traditional, no-nonsense dish from the bistro kitchen, sometimes controversial due to its appearance, but beloved by lovers of offal (organ meat).
In the Netherlands/Belgium (especially Limburg), there are also variations with minced veal and poulet.
In short: a hearty, traditional delicacy that requires a lot of cooking time!
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