Pigs' Feet à la Cendrillon

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

for the pigs' feet

four pigs' feet ↝ Pork, pig's feet [Pork]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

for the farce

farce

for decoration

sliced truffle
cleansed pork caul ↝ Pork, belly, with skin, raw [Pork Products]
white of egg ↝ Egg, white only, raw [Eggs and omelets]
browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (8)

Blanch four pigs' feet by putting them in cold water with a pinch of salt and bringing them to the boil.
Cook the pigs' feet until tender.
Take out the bones.
Fill the feet with farce.
Arrange them with sliced truffle on the top.
Wrap them in cleansed pork caul.
Brush them over with white of egg.
Sprinkle browned breadcrumbs all over with the exception of that part which is decorated with the truffle.

Original Text

Pigs' Feet à la Cendrillon.
(Petits Pieds à la Cendrillon.)
Blanch four pigs' feet by putting them in cold water with a pinch of salt and bringing them to the boil, and then put them to cook till tender; take out the bones and fill the feet with farce ; arrange them with sliced truffle on the top and wrap them in cleansed pork caul; then brush them over with white of egg and sprinkle browned breadcrumbs all over with the exception of that part which is decorated with the

Notes

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