PIG'S-FEET. A LA PERIGORD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Braise the pigs' feet and take out the bones.
  2. Before they become quite cold, fill the feet inside, and partially cover, with some force-meat of fat livers in which has been mixed some chopped truffles.
  3. When this is placed on the feet, intermix some escallops of truffles with it.
  4. Wrap the feet up in appropriate-sized pieces of pigs' caul.
  5. Bread-crumb over the caul.
  6. When about to send to table, broil the feet upon oiled paper placed upon the gridiron, to prevent them from burning or falling to pieces.
  7. When nicely broiled on both sides, glaze and dish them up.
  8. Serve with some Périgueux sauce (No. 23) under them.
Original Text
PIG'S-FEET. A LA PERIGORD. THESE should be braized and the bones taken out, and before they become quite cold, filled inside, and partially covered, with some force-meat of fat livers in which has been mixed some chopped truffles; and when this is placed on the feet, some escallops of truffles must also be intermixed with it. The feet must next be wrapped up in appropriate-sized pieces of pigs' caul, and then bread-crumbed over this. When about to send to table, broil the feet upon oiled paper placed upon the gridiron, to prevent them from burning or falling to pieces, which, from the delicacy of the force-meat (if properly prepared), they are liable to. When nicely broiled on both sides, glaze and dish them up, and serve with some Périgueux sauce (No. 23) under them.
Notes
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