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Deviled Pig's Ears

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Preparation Time: 
60 Minutes
Servings: 
3

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