Galantine of Wild Boar’s Head

Ingredients

• 1 young wild boar's head
• 1 teacup vinegar
• sufficient water
• 1 teaspoon coarse sea salt
• a few cloves
• 3 or 4 blades of mace
• peppercorns
• coriander
• salt and pepper to taste
• forcemeat of chopped lean pork and bacon
• well-cooked poultry livers
• raw truffles, cut into pieces
• pickled tongue
• cold boiled bacon

Directions

1. Clean and singe the wild boar's head, then cut off the ears.

2. Open the head from underneath and place it in an earthenware basin.

3. Season the head and ears with spices, pour a little Madeira wine over them, and let sit for several hours.

4. Drain and dry the head, then prepare a forcemeat by mixing chopped lean pork, bacon, and well-cooked poultry livers.

5. Pound the mixture to a pulp, season with salt and pepper, and rub through a sieve.

6. Stuff the head with the forcemeat, raw truffles, pickled tongue, and cold boiled bacon.

7. Roll up the head, tie it in cloths, and bind with string.

8. Place under pressure with a board and weights to cool.

9. Unwrap the galantine and cut into thin slices.

10. Arrange the slices in a circular form on a dish and garnish with aspic jelly.