Here's the promised follow-up with the taste test. I was skeptical. Yes, I liked it when I tried it before we put it in the oven. I was still skeptical. I loathed it when my mom got Suelze when I grew up. Really not mine. I also really didn't like tongue growing up, and while I've had it since (thanks Jeff for trying, it's just got the wrong consistency for hot pot!) it's just not my favorite.
So, here comes the fromage de tete. It unmolds beautifully as you can see.
All the nice bits and pieces of meat, and all the parsley - yum! It smells pretty good, as well. My husband is excited, he loved it growing up (quite the advantage compared to my starting point). I decide to serve it as advised by the cook: With fresh, boiled potatoes and a vinaigrette. It was supposed to be a parsley vinaigrette, but hubby doesn't like parsley, and I forgot it at the other house anyways, so I make a thyme vinaigrette. And boil these beautiful little Russian Banana Fingerlings. And add a nice green salad, perfect for the vinaigrette as well.
It is soooooo good. Not just "Yeah I can eat it" good, but really really nice and yummy. It also looks much better than any of its brethren that I've eaten in my childhood. Surprisingly, it also slices really easy. Hubby doesn't like the vinaigrette as much, he prefers it with a Dijon mustard. To each his own I guess. Cornichons would have been nice with it, or perhaps the maionese de leite with loads of capers. But it's good as it is.
Merci beaucoup, Madame, de m'avoir montre comment preparer fromage de tete!