*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, April 25, 2024 7:13 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Pork » Fromage De Tete De Porc (Farmhouse Brawn)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Fromage De Tete De Porc (Farmhouse Brawn) recipe to your favorite Save to favorite   Discuss Fromage De Tete De Porc (Farmhouse Brawn) recipe Write a comment   Print Fromage De Tete De Porc (Farmhouse Brawn) recipe Print this recipe   Email Fromage De Tete De Porc (Farmhouse Brawn) recipe to friend Email this recipe
  Fromage De Tete De Porc (Farmhouse Brawn)
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 449
Ingredients:
1 Fresh pig's head
4 Shallots
4 Carrots
4 Onions
1 large Leek
1 Clove garlic
1 Sprig each parsley, marjoram, thyme
1 Bay leaf
1 tbsp Salt
10 Black peppercorns
4 Cloves
Black pepper (optional)
2 tbsp Finely chopped parsley
Instructions:
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
Rate this recipe:  
Featured Recipe
» Best Apple-Cranberry-Nut Muffins
Category: Breads
Hits: 152
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com