Truffled Pig 's Feet
|Pigs feet||10 , cleaned, rinsed and blanched|
|Madeira||1 Cup (16 tbs)|
|Veal stock||4 Cup (64 tbs)|
|Truffle||1 , sliced|
|Caul||1⁄2 Pound, soaked, drained and cut into 10 equal sized pieces|
|Butter||8 Tablespoon, melted|
|Dry bread crumbs||1 Cup (16 tbs)|
|For fine truffled forcemeat|
|Lean pork||1 1⁄2 Pound, finely chopped|
|Pork fat||1 1⁄2 Pound, finely chopped|
|Truffles||2 , finely chopped|
|White pepper||To Taste|
|Mixed spices||To Taste|
Place the pig's feet in a shallow pan, add the Madeira and enough stock to cover them.
Bring the liquid to a simmer, cover and cook the feet until very tender at least four hours.
Leave the feet in the liquid until they are cold, then drain and bone them.
Reserve the liquid.
Slice half the foot meat into 10 equal-sized pieces.
Chop the remaining meat.
To make the fine truffled forcemeat, mix the lean pork and pork fat and rub them through a sieve.
Combine the pork mixture with the truffles, salt and white pepper, mixed spices, a dash of brandy and the chopped foot meat.
Skim the fat from the reserved cooking liquid and reduce it over high heat for about 10 minutes.
Strain about 1/2 cup [125 ml.] of the liquid and add it to the forcemeat mixture.
Divide the forcemeat into 20 equal-sized pieces.
Shape a piece of forcemeat into a triangular sausage, top it with a piece of the sliced foot meat and cover with another piece of forcemeat.
Press two or three slices of truffle into the sausage and wrap it in a piece of caul.
Repeat the procedure with the rest of the ingredients.
Brush the sausages with the melted butter, coat them in the bread crumbs and broil for about 10 minutes on each side.
Serve with mashed potatoes.