We are making a beautiful Head Cheese with a crispy ear salad. How many we will sell in Los Angeles...............yet to be determined. Look at those ears!!!! We might put the crispy ears with our veal tongue salad too. I will post a picture soon. If we do not sell that much, it will be a great staff meal. We can even shave some black truffle over them. I hate head cheese that is gelatin with meat We are making head cheese with the meat and natural gelatin to bind the mixture, not the other way around.
These tongues have been braised for 5 hours in aromatics. spices. herbs and a neutral stock. We also take a part of the stock to make a vinaigrette for our salad.
While still very warm, we roll into cylinders. This ensures a uniform shape for grilling and presentation.
They are cooled and ready to sliced and grilled for our salad.
These are filled with short ribs/ beet greens/ tomato/ bacon/ tarragon.