Preparation:
Clean teeth with a stiff brush remove ears, brains, eyes, snout, and most of the fat-reserving the brains soak in cold water for 6 hours to extract the blood rinse well and drain place quarters and brains into a stockpot, over a moderate flame add onions, celery, and water to cover bring to a boil, reduce heat, and simmer for 2-3 hours, until meat is ready to fall from the bones drain well, reserving stock chip meat from the bones, reserving brains cut meat into large dice place meat into a saucepot season with salt, pepper, and assorted herbs add reserved stock to cover and place over a moderate flame bring to a boil, reduce heat, and simmer for 30-60 minutes pour into a mold or loaf pan and place a weight on top chill for 2-96 hours meanwhile, combine salt, pepper, and 1 tablespoon each olive oil and vinegar or lemon juice-mix well whisk in remaining ingredients cut head cheese into slices moisten with vinaigrette garnish with cooked brains serve slightly chilled or at room temperature |
