Calf’s head with mask in a large saucepan with the water and spices “simmer quietly on low heat” for about 2-3 hours. The head should always be under water. When the mask meat is cooked, fish out the head and cool it in cold water for 5 minutes, then take out the calf’s head and let it cool down (room temperature).
Carefully remove the mask from the bone (with your fingers). Press with the rind side into a baking dish. Leave to cool for at least 5 hours.
Remove from the mold and cut into slices about 2 cm thick, wrap in the strudel dough. Fry both sides in butter until golden brown.
Make the crayfish in boiling hot water for 2 min. Fish out immediately and cool in ice / salt water. Detach the tail from the carcass and remove the intestines. Marinate with olive oil, pepper, salt, juice of one lemon, garlic as well as the herbs in lukewarm water. For the salad dressing, mix carefully all the ingredients.
The menu Baked calf’s head and crayfish with cucumber – lemon vinaigrette and herb salad Apple orange soup with Tahitian vanilla and veal liver dumplings Stuffed breast of veal with Silvaner Hollandaise white asparagus spears and parsley puree White-blue veal cheese sausage with frisée, fig mustard and Hutzelbrot : O-title : Baked calf’s head and crayfish with cucumber- : > lemon vinaigrette and herb salad
Our tip: If you like to cook with fresh herbs, it is best to get yourself
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