Recipe: Head Pâté

1- Put in a large pot the head, the ear, the carrots, the onions pierced with cloves, the coarse salt, the peppercorns and juniper berries, the bouquet garni and cover generously with water

2- Bring to a gentle boil as for a pot-au-feu, remove impurities and cook until the meat comes away well from the bones (the lower jaw will come off: you must be careful to separate it from the skull before removing it from the pot at the end of cooking) after about 3 hours (prick the rind to check, the knife must go in easily, but with a little resistance). Always skim regularly, add the white wine after about 1 hour of cooking (adding the cold wine to the boiling broth will activate the rise of impurities)
3/After cooking, turn off the heat, remove with a skimmer the first piece (you have the half-skull with its ear and the tongue, a possible additional ear and the lower half jaw), bone it on a cutting board, cut into medium-sized dice (the ears should be cut into strips and cut again and the tongue should be peeled before being cut) and put as you go into a large hot salad bowl (on a bain-marie turned off for example), salt and pepper again then spread lightly chopped flat parsley leaves, finally repeat the whole set of all these operations with the 2nd piece