Pâté de Tête

Name: Pâté de Tête (Pork Head Pâté)
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: For 1 Good-Sized Terrine
Cuisine: French
Ingredients: French shallots 2; Tarragon 1 bunch; Leek 1; Parsley 4 sprigs; Pork tongue 1; (pigs are said to be ‘as silly as their feet’, hence the use of the trotters rather than the brains…); Pork cheeks 4; Bouquet garni 1; Salt, pepper; Fennel 1 bulb; Onions 3; Carrots 2; Garlic 3 cloves

Pork Head Pâté

Preparation info

For
1
Good-Sized Terrine

Difficulty
Easy
Ready in
5 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Pig ears 2
Pig snout 1
Pork cheeks 4
Pork tongue

Europe
France
Main course
Mediterranean
Gluten-free

Method

In a large volume of water, cook the ears, snout, cheeks, tongue and trotters with all of the vegetables (cubed) and the bouquet garni for 3 hours.
Remove the meats, debone the feet and chop all the meat roughly.
Finely chop the shallots, tarragon and parsley, mix with the meat and season.
Allow the cooking liquid to reduce, remove the veget