Recipe#8562
Title: FROMAGE DE TETE DE PORC (FARMHOUSE BRAWN)
From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN0-671-06542-4
Posted by Stephen Ceideberg
FROMAGE DE TETE DE PORC (FARMHOUSE BRAWN)
1 Fresh pig's head4 Shallots
4 Carrots
4 Onions
1 lg Leek
1 Clove garlic
1 Sprig each parsley,
-marjoram, thyme
1 Bay leaf
1 tb Salt
10 Black peppercorns
4 Cloves
Black pepper (optional)
2 tb Finely chopped parsley
Serves 8- 10
Have the butcher split the head into halves and remove the ears. Place cut
side down in a sieve and pour fast-boiling water over the skin. Drain and
scrape off any blemishes. Peel and finely chop the shallots. Peel the
carrots and onions and trim the leek, cut them all into pieces. Place the
pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover
generously with cold water and bring slowly to boiling point over low heat.
Skim off the froth that rises and when clear add the herbs tied together,
seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or
until the meat detaches itself from the bones. Remove the meat, skin and
fat from the bones, Cut into pieces and place in a large bowl. Add the
brains, and the tongue skinned and cut into small pieces. Mash with a fork
and mix well. Test for seasoning, add black pepper if necessary so that the
mixture is well flavoured. Mix in the chopped shallot and parsley, and stir
to incorporate thoroughly. Pour into 2 wetted moulds and when cold
refrigerate until required.
To serve, cut into slices and arrange on a large serving dish surrounded by
lettuce leaves. Hand French mustard separately and a mixed green salad
tossed in vinaigrette dressing.
Being made of fresh meat this brawn should be eaten within a week.