You are here

Pig'S Trotters In Aspic

French.Recipes's picture
<p><a href="http://en.wikipedia.org/wiki/File:S%C3%BClze001.jpg">Image Credit</a></p>
Ingredients
See Ingredients in Direction
Directions

Put 2 pig's trotters and some pieces of raw pork crackling into a pan, cover with cold water, add salt and pepper, bring to the boil, skim carefully and thoroughly and add an onion, a clove and the usual pot herbs or pot-au-feu vegetables.
Simmer for 3 hours, then take out the trotters, drain them and remove the bones.
Now line a buttered mould with slices of hard-boiled egg, stoned black olives, and slices of gherkin, arranging them as neatly as possible.
Fill up the middle with the meat from the cut-up pig's trotters, and having boiled the stock to reduce and so strengthen it, pour it with the meat through a sieve.
Leave it to get cold and set for 24 hours.
When you are ready to serve the meat in aspic, put the mould for a second or two into hot water so that the contents slide out easily without breaking.
This is a delicious and most attractive dish, perfect for summer.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

Rate It

Your rating: None
4.184375
Average: 4.2 (16 votes)

2 Comments

frederick john burt's picture
sounds easy so i am trying it now.
frederick john burt's picture
Well i tried it with my own variations and it turned out better as i roasted 4 strips of belly pork removing the fat broke up the belly pork meat and filled 3 containers of the belly pork then added the liquor from the trotters.........scruptious. PS:: to the trotters i added one medium thinly sliced pealed carrot and a large stick of celery washed and peeled and cut into 2 inch by half inch pieces, this disolves after 4 hours of simmering the trotters. enjoy when set, with pickles of your choice. warm your container to turn out your pork, not my pork, in aspic jelly. pps: add your prefered spices to the trotters before simmering.