Fromage de tête

Name: Fromage de tête (Brawn)
Cuisine: France
Ingredients: Salt and pepper; 2 bayleaves; 2 cloves garlic; 2 shallots; 1 wine glass vinegar; 2 pints (1 litre) dry rosé wine; 1 large onion; Salt and pepper; 1 pig’s tail; 4 pig’s trotters; ½ pig’s head

Brawn

Preparation info

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Brawn is no longer popular in Britain, which is a pity because, chopped up and served with sliced gherkins, chopped fresh parsley, capers and a dash of vinaigrette, it makes a wonderful starter. You often find brawn on inexpensive French menus.

Ingredients

½ pig’s head
4 pig’s trotters
1 pig’s tail
1

Europe
France
Starter
Gluten-free
Mediterranean

Method

Rinse the meat under running water for a long time. Cover with fresh water, add the vinegar and bring to the boil. Strain off any scum which has accumulated on top. Take out the meat and re-cover in fresh water and half the wine. Add the onion, salt, pepper and 1 bayleaf. Simmer gently until the meat falls easily away from the bones. Allow to cool.

Remove all the meat from the bones and