Tête de veau

Calf’s head, or [la] tête de veau , [la] testina di vitèllo (Italian; pl.: [le] testine di vitèllo), [der] Kalbskopf (German; pl.: [die] Kalbsköpfe) and [de] kalfskop (Dutch; pl.: [de] kalfskoppen) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. The French delicacy [la] tête de veau ("calf's head") is also called [la] cervelle de veau ("calf's brain", pl. [les] cervelles de veau). Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices.

Source: Wikipedia