For 10 people
For 10 people
Carefully clean the head and tongue, season them with coarse salt and leave them to drain overnight.
Prepare a broth with water, vegetables, wine, salt, pepper, thyme, and bay leaf. Place the half head and tongue in the boiling broth and simmer for 2.5 hours.
Remove the ears and bones from the head, and roughly chop the flesh. Leave the small tongue whole, but remove any remaining flesh.
Reduce the cooking broth and check that it sets into a jelly. Coat a large round or oval terrine with the jelly, then decorate the base and sides with carrot slices.
Spread some of the minced head into the terrine, add vegetables, chopped garlic, and a bunch of chopped parsley. Place the tongue on top and spread the remaining mince over it.
Strain the broth and pour it into the terrine.
Leave everything in the refrigerator overnight until it sets into a jelly.
Unmold and slice before serving with herb vinaigrette, mustard or pickles.
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