Pig 's Ears in Caper Sauce
|Pig ears||4 , cleaned, parboiled, poached in meat stock and white wine for 3 hours, or until tender, drained and sliced, 1/4 cup [50 ml.] poaching liquid reserved|
|Meat stock||1⁄2 Cup (8 tbs) (For Parboiling And Poaching Pig Ears)|
|White wine||1⁄2 Cup (8 tbs) (For Parboiling And Poaching Pig Ears)|
|Scallions||8 , chopped|
|White wine vinegar||2 Tablespoon|
|Capers||1 Tablespoon, rinsed and drained|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Dijon mustard||1 Teaspoon|
Melt the butter in a skillet, add the pig's-ear slices and saute them until lightly browned about five minutes.
Transfer the ears to a serving dish and keep them warm.
Add the scallions to the butter remaining in the skillet and cook them over low heat for about two minutes.
Then increase the heat and add the reserved poaching liquid, the wine vinegar, capers, nutmeg, salt and pepper.
Boil for about two minutes, or until the liquid is slightly reduced.
Stir in the mustard and pour this sauce over the ears.