Deviled Pig's Ears
|Pig ears||6 , cleaned and singed, if desired|
|Prepared court bouillon||1 1⁄2 Quart|
|Prepared mustard||3 Tablespoon|
|Butter||4 Tablespoon, melted|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|For sauce diable|
|Finely chopped onion/Shallot||2 Tablespoon|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Veloute sauce||1 Cup (16 tbs)|
In a saucepan, simmer the pig's ears in the court bouillon for about two to three hours.
Watch that the delicious gelatinous covering does not fall off the cartilage take the ears out before this happens.
Put them to cool under a weight.
When the cooked ears have cooled down, cut them into halves, lengthwise.
Brush them with the mustard, dip in the melted butter and then in the bread crumbs, then broil.
You can equally well put them in a preheated 400° F. [200° C] oven, if this is more convenient, but don't let them go beyond the point of crispness.
Charred ears are not attractive.
To make the sauce, cook the onions, wine and vinegar until there is hardly any liquid left.
Add the veloute sauce, and bring to the boil.
Do not strain.