CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
French |
Ceideburg 2, French, Pork |
8 |
Servings |
INGREDIENTS
1 |
|
Fresh pig's head |
4 |
|
Shallots |
4 |
|
Carrots |
4 |
|
Onions |
1 |
|
Leek |
1 |
|
Clove garlic |
1 |
|
Sprig each parsley |
|
|
marjoram thyme |
1 |
|
Bay leaf |
1 |
T |
Salt |
10 |
|
Black peppercorns |
4 |
|
Cloves |
|
|
Black pepper, optional |
2 |
T |
Finely chopped parsley |
1984 |
|
BN 0-671-06542-4 |
INSTRUCTIONS
Here's a French version from a great cookbook about French farm
cooking, The French Farmhouse Kitchen. The book is clear, concise and
presents recipes that are generally simple but not lacking in
character. I like it because it presents the cultural background to
support the recipes and gives a feel of the values and day to day
lives of the folks who cook them. 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, carrots, 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, simmering 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. Makes 8 to 10 servings. From
"The French Farmhouse Kitchen", Eileen Reece, Exeter Books, Posted by
Stephen Ceideberg; May 12 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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