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                FROMAGE DE TETE DE PORC (FARMHOUSE BRAWN)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pork                             French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Fresh pig's head
   4                    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.
  
  From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN
  0-671-06542-4
  
  Posted by Stephen Ceideberg
 


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