Head Cheese

Course : Cheeses
Serves: 4
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2 chops veal
2 medium Onion
5 medium celery
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon vinegar
1/4 teaspoon dry mustard
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic

Preparation / Directions:

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


Nutritional Information:

232 Calories (kcal); 18g Total Fat; (67% calories from fat); 12g Protein; 7g Carbohydrate; 46mg Cholesterol; 209mg Sodium

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