Like Potted Beef Cheek this is one of those dishes that, given a French name, would meet with unqualified approval from the well-travelled gastronaut, yet remains unsung or despised in its country of birth. Yet it is very simple and quick to make.
Simmer a pig’s head very slowly in water with some chopped onions and parsley for several hours until the meat is dropping off the bones. When cooked, leave it in the liquid for an hour or so to cool, but before it gets completely cold, remove the meat to a big bowl and cut it up. While you are doing this, bring the cooking liquid back to simmering point and throw in every bone that you take from the meat. Finally, when all the meat is finely chopped, add salt and pepper and a good grating of nutmeg to it.
Put the meat into as many pudding basins as it will fill. Reduce the liquid in the pan to half and add a small amount to each basin of meat. Leave to set. Any liquid left over can be used as stock for soup.
© 1988 Keith Floyd estate. All rights reserved.