Pieds De Cochon Aux Morilles
|Carrots||4 Ounce, cubed (100 Gram)|
|Onions||4 Ounce, cubed (100 Gram)|
|White wine||1⁄4 Pint (150 Milliliter)|
|Veal stock||4 Fluid Ounce (120 Milliliter)|
|Calf sweetbreads||8 Ounce, blanched and chopped (225 Gram)|
|Dried morel mushrooms||20 , soaked in water|
|Onion||1 Small, chopped|
|Butter||3 Ounce (75 Gram)|
|Chicken breast||1 , cubed|
|Double cream||7 Fluid Ounce (200 Milliliter)|
1 In a slow oven, braise the trotters with carrots, onions, wine, port and veal stock at 325 degrees farenheit (160° C/Gas Mark 3) for 3 hours.
2 In a pan add approx 65 grams butter and fry the sweetbreads for 5 minutes.
3 Add morels and onion;cook for another 5 minutes.Set aside to cool.
4 In a blender,puree the chicken breast along with egg white and double cream.Add salt and pepper for seasoning.
5 Mix the puree with sweetbread mixture to make the stuffing.
6 Discard the vegetables from the trotters but retain the liquid.
7 Place the trotters on tin foil and allow to cool.
8 Stuff the prepared chicken mixture in the trotters and wrap in foil. Chill for 2 hours.
9 In a casserole dish add very little water and cook the trotters at 425 degrees farenheit (220° C/Gas Mark 7) in the oven for 15 minutes.
10 Remove the trotters from the oven when cooked.
11 Add the stock to the dish and cook until reduced by half, drop in a knob of butter.
12 Pour over the trotters and serve.