Cold Oxtail Soup with Herbs and Creamy Tomato Sauce

I’m being somewhat fanciful calling this an hure, but I don’t want to use the dreaded A-word, “aspic,” or no one will ever give this dish a try. Nowadays, “aspic” has been largely replaced by the term en gelée. An hure was originally a kind of headcheese made by simmering a pig’s (or boar’s) head with aromatic vegetables and just letting the whole thing set. The result could then be sliced or cut into wedges. The term has evolved to mean a kind of terrine held together with cold, clear gela