Petitoes—Pigs’ Feet. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Salted, soaked, braised and pressed flat.
  2. When cold, cover one side with truffled veal forcemeat.
  3. Warm up in the oven lying on the plain side in a sauté pan with a little stock (1/4 inch deep).
  4. The forcemeat cooks by steaming, about 10 minutes.
  5. Ensure the stock is not deep enough to reach the forcemeat.
  6. Arrange them “en couronne” with “Fines Herbes” Sauce (see Sauces for Fish); if you have mushrooms for centre; or a good tomato sauce does, or Béchamel (see Sauces for Meat), but don’t make the sauce too rich.
Original Text
Petitoes—Pigs’ Feet. No. 1. (A. Emslie, 38, Cornwall Gardens.) They are salted, soaked, braised and pressed flat. When cold they are covered on one side with truffled veal forcemeat, and then warmed up in the oven lying on the plain side in a sauté pan with a little stock (¼ inch deep); the forcemeat cooks by steaming, about 10 minutes, and the stock must not be deep enough to reach it. Arrange them “en couronne” with “Fines Herbes” Sauce (see Sauces for Fish); if you have mushrooms for centre; or a good tomato sauce does, or Béchamel (see Sauces for Meat), but don’t make the sauce too rich.
Notes
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