How to Prepare and Cook

If there are any hairs, either singe or shave them off and check that the ears are clean inside. Ears can be brined for 2 days, but just a simple salting works well. I sprinkle each ear with about 2 teaspoons Spiced Seasoning Salt and refrigerate them in a nonreactive dish for one to two days before poaching them in Court Bouillon. Simmer the ears until they are tender and the skin just starts to come away from the cartilage, about 1½ to 2 hours.