Veal head pate

I buy beef from an organic farmer whose farm is nearby. Last week he gave me a veal head free, as none of his other customer, nor his wife, has the time and interest to prepare it.

On inspection, the veal head comes with tongue and cheeks, which I removed for cooking separately. The rest was cut into big pieces, really tough, and cook in a vacuum pot with water, bay leaves, garlic, ginger, star anise, clove, carrot and celery. After 15 minutes of boiling, the skin swells up to triple its original thickness. It is then placed inside the vacuum jacket to stew overnight.

The next day, the skin is soft enough to cut into small pieces. To this, add cut up carrot, pistachio nut, fennel seed, salt, pepper, cooking liquid and liqueur. Place mixture in terrine pots or preserving jars, steam for an hour. Serve when cool and keep remaining jars in deep freeze.