Stuffed Calf 's Head
|Calfs head||1 , boned, soaked and cleaned|
|Coarse salt||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Ham||1⁄4 Pound, julienned|
|Ripe olives||3⁄4 Cup (12 tbs), pitted|
|Pork and veal stuffing||1 Cup (16 tbs)|
|Pork shoulder||3⁄4 Pound|
|Ground veal shoulder||1⁄2 Pound|
|Mushrooms||1 Cup (16 tbs), sliced|
|Mixed spices||1 Tablespoon|
Mix the stuffing ingredients, seasoning the mixture fairly heavily.
Poach a spoonful of the stuffing and taste it for seasoning.
Stuff the head, and roll it and sew it up carefully to hold the stuffing tightly.
Wrap the head in muslin or cheesecloth and tie the cloth with string at both ends and in the center.
Put the head in a large pot, pour in enough cold water to cover it, and add the salt, onion, carrots and bouquet garni.
Bring to a boil and simmer, partially covered, for five hours.
Remove the head from the pot; strain the cooking liquid.
Melt the butter in a pan, stir in the flour, then whisk in the brandy and 4 cups [1 liter] of the cooking liquid, and cook for 10 minutes.
Add the tomato paste and simmer for 30 minutes, skimming often.
Add the ham and olives.
Cook over low heat until smooth and thick.
Slice the head into pieces and coat them with the sauce.