Place the calf╒s head in a pressure cooker with the court bouillon. Add enough water to cover the calf╒s head completely. Cook for 30 minutes. Leave to cool overnight in the pressure cooker. If the mushrooms are large, quarter them. Melt 2 tablespoons of the butter and cook the mushrooms. Reheat the calf╒s head in the cooking liquid. Set aside 2 cups of the cooking liquid and strain it. To make the sauce, melt the remaining butter in a medium saucepan and add the flour. Cook, whisking constantly, for 2 minutes. Pour in the reserved cooking liquid and cook until thickened, stirring occasionally. In a small bowl beat together the egg yolks, cream, and lemon juice. Stir the cream mixture into the sauce and heat gently without boiling. Taste for seasoning. Stir in the mushrooms. Place the calf╒s head on a serving platter and spoon over the sauce. Sprinkle with the parsley.
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1/2 calf╒s head
4 cups court bouillon or chicken sauce
8 oz mushrooms
6 tbsp unsalted butter
2 tbsp flour
1 cup crÅme fraöche
2 egg yolks
1 tbsp lemon juice
1 tbsp chopped fresh parsley
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15
mn
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40
mn
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If you don╒t have a pressure cooker, simmer the calf╒s head for 1 1/2 hours.
