PIG'S-FEET A LA RICHELIEU

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (12)
  1. Braize the pig's feet.
  2. Remove all the bones from the pig's feet.
  3. Cut each foot in halves, lengthwise.
  4. Spread the pig's feet all over with a coating of D'Uxelles sauce (No. 16).
  5. Allow the D'Uxelles sauce coating to become firmly set by cooling.
  6. Bread-crumb the pig's feet twice over.
  7. Dip the pig's feet in egg for the first bread-crumbing.
  8. Dip the pig's feet in clarified butter for the second bread-crumbing.
  9. Place the breaded pig's feet in a sautapan with clarified butter.
  10. Fry the pig's feet over a stove-fire of moderate heat, allowing them time to warm through before they acquire much color.
  11. When done, dish up the pig's feet.
  12. Serve with some Richelieu ragout (No. 207) under them.
Original Text
PIG'S-FEET A LA RICHELIEU. BRAIZE the feet, remove all the bones, and cut each foot in halves, lengthwise; spread them all over with a coating of D'Uxelles sauce (No. 16); and when this has become firmly set by cooling, bread-crumb them twice over, the first time dipped in egg, and the second in clarified butter; place them in a sautapan with clarified butter, and fry them over a stove-fire of moderate heat, so as to allow them time to warm through before they acquire much colour. When done, dish them up, and serve with some Richelieu ragout (No. 207) under them.
Notes
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