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Pieds De Cochon Aux Morilles

chef.pierre's picture
Ingredients
  Pigs trotters 4
  Carrots 4 Ounce, cubed (100 Gram)
  Onions 4 Ounce, cubed (100 Gram)
  White wine 1⁄4 Pint (150 Milliliter)
  Port 1 Tablespoon
  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
  Egg white 1
  Double cream 7 Fluid Ounce (200 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
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.

SERVING
12 Pour over the trotters and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Meat
Interest: 
Party
Servings: 
4

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