45 min
Cook time
12
Servings
Intermediate
Difficulty
45 min
Total time
Ingredients
Instructions
-
1
Wash the head, feet, and tongue, put them in a very large pot with the bacon and shoulder.
-
2
Cover with water, add salt, pepper, and paprika.
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3
Skim carefully.
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4
Cook for 45 minutes.
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5
Add the chopped vegetables, tongue, liver, and cabbage.
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6
Pour in the Madeira and capers, continue cooking for 45 to 60 minutes.
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7
Serve the head on a large plate, surrounded by the bacon, tongue, shoulder, and liver sliced.
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8
Divide the vegetables.
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9
Serve the feet deboned in vinaigrette, with the broth passed and hot, in bowls.
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10
Add chutneys and cooked Creole rice.
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11
The leftovers will be chopped (don't forget the feet), packed into a terrine, covered with broth.
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12
Serve the terrine with a herb and mashed hard-boiled eggs vinaigrette.
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