The always interesting Elaine Sciolino offers a NY Times article about a veal hot dog at the upcoming Terroir Parisien. The new restaurant from Le Meurice chef Yannick Alleno has generated a lot of buzz. Terroir Parisien, will be open from 8 in the morning until late evening at 20 rue Saint Victor, in the Fifth Arrondissement. Opens March 10.
[quote[ Actually it is a veau chaud (pronounced voh show) literally hot veal a slender nine-inch sausage made from edible bits of a cooked calf head, or t๊te de veau. (The brains, eyes and fat are left out, and egg white and tiny threads of veal added to hold it together.)
The sausage is wrapped in a casing and boiled in a stock of carrots, leeks, onions and cloves. Then the casing is removed and the fragile sausage put in a crusty multigrain baguette.
It is served with gribiche sauce (a vinaigrette with capers, cornichons, hard-boiled egg, herbs and mustard) squeezed from a version of the classic plastic bottle long used in American diners for mustard and ketchup.[/quote]
Parisian hot dogs
Will Terroir Parisien have the best hot dog in Paris?
Started by Rail Paul, Feb 17 2012 02:35 PM
1 reply to this topic
#1
Rail Paul
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Posted 17 February 2012 - 02:35 PM
Contrast this to Rutt's Hut, an old school Jersey hot dog legend. You can't even get across the parking lot without encountering pigeons who are so bold that they try to take bites of hot dogs from people who are walking to their cars. These pigeons are so brazen that they routinely shake down rats for lunch money.
hotdoglover, describing the well known Clifton NJ dog house
#2
voyager
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Posted 19 February 2012 - 03:21 AM
Not sure I'd happily pay $12 for one, but a veal dog on baguette with gribiche works. May try it at home.
ETA the tete de veau is thrown in there to be scary. The animal parts that go into the ordinary American hot dog would curl most people's hair.
ETA the tete de veau is thrown in there to be scary. The animal parts that go into the ordinary American hot dog would curl most people's hair.
