Pig'S Trotters In Aspic
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.