One Chef Obsessed

So after I braised the heads, I picked all of the meat out, seasoned the meat and placed it in cheese cloth.  The skin was laid first, then the pulled meat was put on top, and the tongue and cheek we laid in the middle.  I then rolled it in the style of a torchon.  It was sliced, breaded, and fried.  We served it with celery root puree, pickled peppers and hydro watercress.  The sauce for the plate was the braising liquid that came from the pig heads.  Very old world, very rustic, but very refined in presentation and flavor.  Enjoy!!!

This entry was posted on October 25, 2010 at 2:31 pm and is filed under Chef with tags fromage de tete, Head Cheese, pate de tete. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.