Instead of tackling the butchery on your own, have your butcher do the heavy lifting for you: Ask for the meat, tongue, and brain to be separated from the skull, but leave the skin on because, as Boulud says, "it's not tête de veau without the skin."
"For me, eating calf's head is a must in Lyon—even for breakfast," says chef Daniel Boulud about this Lyonnaise specialty. "It brings back memories of family gatherings and special occasions. We used to raise and slaughter our own calves growing up." Instead of tackling the butchery on your own, have your butcher do the heavy lifting for you: Ask for the meat, tongue, and brain to be separated from the skull, but leave the skin on because, as Boulud says, "it's not tête de veau without the skin." Get the recipe for Boiled Cow's Head (Tête de Veau) »