The Art of Pâté and Terrine "103" -Fromage de tête--"cheese of head."

The Art of Pâté and Terrine -Fromage de tête-"cheese of head." This technique is a great way to use the head of any animal. For the classical dish a pig's head is used. I am using a local Berkshire head. There are a few ways to make formage de tête. This is one method that I like to use as an appetizer or first course. As with all recipes, they are guidelines and stories of trial/error. With charcurtier you must be careful to do your homework and follow the directions carefully. Happy cooking.

HEAD CHEESE  

Yield: 4 terrine molds

Ingredients                                                                             

4.8 kg  Heads Pigs, split                                                         

3 kg Pork Butt, cut smaller chunks                                       

2 kg  Pigs Feet, split

960g Pork Ears

520g Pork Tongue

156g Pork Tail

3 gal Pork Brine                                                                   

5 gal Chicken stock (additions below)

380g   Gherkins, pickles, diced                                             

500g   Pimento, Diced                                                          

60g  Parsley chopped

60g Chives

20g Green peppercorn                                                          

t.t  Pepper Coarse Grind                                                       

1 cup Vinegar, red wine (make sure to add to gelatin mix and test strength)

12 dashes Tabasco hot sauce                                                

as needed Gelatin                                                                  

Stock additions:

3# Chicken feet

peppercorn

thyme

bay leaf

parsley stems

Shallots

Cook for 2 1/2 hour

Brine:

3 gal Water

2# Salt

1# Sugar

1 Tbs Pickling Spice

1 Tbs Coriander

1/2 bunch Thyme

4 ea Bay leaf

4 oz TCM

Method:

 Everything needs to be very clean and all or any hairs need to be shaven. Remove the brain from the split head. Brine pigs feet, pigs heads and pork Butt covered for 3 days.

In a large pot cook pigs heads, pigs feet, pork butt in chicken stock with aromatics. Bring to a boil, place a cartouche and cover with lid. Place into a 325°F for 15 minutes and check to see still simmering, is so lower oven to 300°F and cook until tender about 2 1/2 hours. Meat falls of bones.

Take meat out and let cool just slightly – so you are able to handle meat.

Strain stock, check seasoning and Saltines, Let cool and check gel-strength. If stock need to be firmer then warm rain gelatin and heat – it will need to be sliceable strength.

When meat is picked, divide evenly between three hotel pan lined with parchment paper packing it in. Cover with parchment paper and another hotel pack and press with two bricks over night.

Next day un-mold and cube meat to ½” dice.

Place meat, chopped gherkins, chopped parsley, and pimento in a bowl and mix well, add little vinegar if needed, check seasonings.

Place mixture in molds loosely and lightly tap mold on the cutting board.

Fill mold with strained, and well seasoning cooking liquid sliceable strength (aspic gelee).