PIG'S-FEET. A LA STE. MENEHOULD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for braising
for finishing
Instructions (16)
  1. Procure the feet of bacon hogs as the feet of porkers are not large enough to be worth dressing for the table.
  2. Pickle them in common salt brine for about ten days.
  3. Wash the feet.
  4. Gently braize them in common broth, seasoned with carrot, onion, celery, and garnished faggots of parsley.
  5. If the feet are large, they will require about four hours gentle boiling.
  6. When done, drain them on an earthen dish.
  7. Cut them into halves.
  8. Remove all the large bones.
  9. Press them into shape with the hands.
  10. Put them in the larder to cool.
  11. Season the pieces of pigs' feet with pepper and salt.
  12. Roll them over with a paste-brush dipped in clarified butter.
  13. Roll them in fresh made bread-crumbs.
  14. Pat these closely on with the blade or a knife.
  15. Broil them on a gridiron over a clear fire, taking care that they are frequently turned until warmed through.
  16. Dish them up and serve with Piquante sauce (No. 18).
Original Text
PIG'S-FEET. A LA STE. MENEHOULD For this purpose procure the feet of bacon hogs as the feet of porkers are not large enough to be worth dressing for the table. They must first be pickled in common salt brine, for about ten days, and then, after being washed, should be gently braized in common broth, seasoned with carrot, onion, celery, and garnished faggots of parsley; if the feet are large, they will require about four hours gentle boiling. When done, drain them on an earthen dish, cut them into halves, and remove all the large bones, press them into shape with the hands, and put them in the larder to cool. Next, season the pieces of pigs' feet with pepper and salt, roll them over with a paste-brush dipped in clarified butter, then roll them in fresh made bread-crumbs, and pat these closely on with the blade or a knife; broil them on a gridiron over a clear fire, taking care that they are frequently turned until warmed through; they are then to be dished up and served with Piquante sauce (No. 18).
Notes
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