Fromage de tete de porc (farmhouse brawn)

Yield: 8 servings

Measure Ingredient
1 \N Fresh pig's head
4 \N Shallots
4 \N Carrots
4 \N Onions
1 large Leek
1 \N Clove garlic
1 \N Sprig each parsley, marjoram, thyme
1 \N Bay leaf
1 tablespoon Salt
10 \N Black peppercorns
4 \N Cloves
\N \N Black pepper (optional)
2 tablespoons 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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