Veal Head Terrine in Aspic with Tongue and Carrots
Ingrédients
- 4 1/2 lb cleaned split pork feet for stock
- Cold water just to cover approximately 4 quarts initially
- 1 large onion quartered
- 4 cloves garlic peeled
- 4 sprigs thyme
- 2 bay leaves
- 2 lb trimmed veal cheeks
- 1 veal tongue about 1 1/2 lb
- 3 medium carrots peeled
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon fine salt to start after reducing then to taste
- 1/2 teaspoon ground black pepper then to taste
- About 4 cups strained degreased cooking broth for assembly amount actually used varies
- Optional unflavored gelatin only if the chilled broth fails the setting test measured according to package directions
- Cornichons radishes mustard and toast for serving
Instructions
- Cover pork feet onion garlic thyme and bay closely with cold water. Skim and simmer gently about 4–5 hours until feet are soft and stock is gelatinous.
- Strain into a clean pot. Add cheeks tongue and carrots. Poach gently, removing carrots when tender after about 20–30 minutes. Cook meat about 2–3 hours until a skewer enters easily.
- Remove meat and strain stock through a cloth-lined sieve. Degrease thoroughly and refrigerate extra stock promptly.
- Concentrate a portion of stock as needed. Chill a tablespoon to test its setting strength. Season after reduction and reinforce with properly bloomed gelatin only if necessary. Cool assembly broth to lukewarm.
- Dice carrots and chop parsley.
- Peel tongue while warm and trim tough root tissue.
- Cut tongue and cheeks into three-quarter-inch pieces. Chill promptly if not assembling immediately.
- Layer meat carrots and parsley in two small molds of about 2 1/2 quarts combined capacity, or use extra shallow containers. Press lightly.
- Pour tested stock slowly into the gaps, tap gently and cover filling. Cool promptly using an ice bath if needed and refrigerate within 2 hours. Cover fully once cold and chill at least 12 hours.
- Unmold cold and slice with a sharp knife wiped between cuts. Serve with pickles mustard and toast.
Vidéo
Notes
This is a measured smaller-batch adaptation of the video, not a kitchen-tested formula. The video uses a larger pork-foot stock batch; meat weights water seasoning mold capacity and setting checks are standardized here. Cooking times vary with the cuts, so use tenderness checks. Extra stock may remain. Refrigerate at 40°F or below and use within 2–3 days of cooking. No room-temperature canning method is provided.