We all know how wonderful French cuisine is supposed to be, ‘Ah soup saucisson, beef bourguignon,’ in my opinion; it’s all been done.
Every country has its culinary masterpieces and disasters, only the French have even managed to export their slimy gastropods under the guise of ‘haute cuisine,’ while the common burger, enjoyed internationally, is relegated to the fast food leagues for lacking a shell and oily secretion.
I now think it’s time for the French to ‘fess up and deliver on those dirty little secrets that didn’t make it to the dining rooms of the international high classes, and even turned the locals green about the gills.
Tete de Veau
Don’t be fooled by the linguistic timbre of the title, the literal translation from the French language is ‘Calf’s Head.’
To create this masterpiece the calf’s tongue must be pulled out and covered in a lumpy, fatty, runny swamp of face meat. If that doesn’t suffice there is also a side of cow brains covered in vinegar for that extra ‘je ne sais crois.’ Don’t be fooled by the name ‘sweet meats,’ that’s brain tissue and tongue to you or I.
Yes you may love the baguette, but have you ever picked up that warm, soft and sweet smelling baguette the day after for a mid morning snack? The shelf life of a French baguette is approximately 12 hours before that beautiful Parisienne loaf becomes a crusty brick. English sliced white may not be my first choice either, but neither is daily bread shopping.
What kind you might ask? It doesn’t matter. The whole point of the fricassee is to use whatever the chef has left in his larder, small animals, pigeons, squirrels for example, and throw it together in a stew. I have never heard of a wasteful French cook, so considering this dish is based on whatever the chef didn’t use in his last meal, that’s not saying much of the fricassee.