Rolled Head Cheese with Pistachios

By corlear

Hure de Pore aux Pistaches

The hure is different from the Pork Cheese because it is not set into a jellied broth but rolled into a sort of
galantine.

Ingredients

• 1:
• 2 2 2 carrots, peeled
• 3 3 3 cloves garlic, crushed with skin on
• ½ cup parsley stalks (reserve the top or curly part of parsley and chop)
• 2 2 2 leeks (use the green only—chop the white and set aside)
• 3 3 3 bay leaves
• ½ teaspoon thyme
• 1 1 1 teaspoon whole black peppercorns
• 2:
• 6 6 6 cups chicken stock
• ½ tablespoon freshly ground white pepper
• ½ tablespoon salt
• 16 to 18 16 to 18 18 shallots, peeled and chopped (1 cup)
• 2 2 2 cups dry white wine
• the reserved chopped parsley
• the reserved chopped leek

Preparation

Step 1

Step 1:
Place the meat in a large pot. Place all of the other ingredients except the chicken stock into a cheesecloth and tie. Add to the pot. Add the chicken stock and bring to a boil. Cover tightly and simmer very slowly for 1½ hours.

Step 2:
Add all of the Step 2 ingredients to the meat and simmer for an additional hour. Discard the cheesecloth package. Remove the meat to a tray and cool off enough to handle. Be careful not to break the large piece of skin. Spread the largest pieces of skin on a towel. Arrange the meat, ears, snout, tongue in the middle.

With a slotted spoon, dish out the shallots, leek and chopped parsley and sprinkle on the meat. Taste the meat for salt and pepper. It should be over-seasoned, otherwise when the meat is cold it will be bland. Add salt and pepper if needed.

Roll the skin with the towel into a tight loaf. Tie both ends and the middle of the roll with string. Place the roll back into the broth and bring to a boil. Simmer slowly for 20 minutes. Allow the roll to cool in the broth.

When cold, unwrap the roll. Skim the fat from the broth, bring to a boil and reduce to about 1½ cups. Cool the broth. It should be jellied. Serve with the cold sliced hure.