Home › The Waldorf Kitchen › Crepinettes of Pig's Feet

Crepinettes of Pig's Feet

Put the four feet of a pig in a saucepan of water, and boil them till they are quite tender; take them out, drain, and cut them in slices about one-half inch in thickness. Put some pig's caul in a basin of water to steep, take it out, drain and wipe it dry on a cloth. Prepare some forcemeat with knuckle of veal and fat bacon in equal quantities and mixed with a little spiced salt; spread a layer of this over the caul about one-fourth inch thick, three inches long, and one and one-half inches wide. Have ready some truffles, cooked in Madeira and cut in slices, arrange a few of them on some forcemeat and then a few pieces of the pigs' feet. Cover over the whole with another layer of the forcemeat, and then roll over the caul so as to form an oval, three inches in length and two inches in width. When the required number of crepinettes are made, dip them in warmed butter, then roll them in bread crumbs, place them on a gridiron over a clear fire, and broil slowly for fifteen minutes, or until they are a light brown color. Put them on a dish, and serve with a little perigueux sauce in a sauceboat.