Pigs' Feet a la St. Menehould

Have eight scalded and clean pigs' feet; soak them for several hours in water, drain, and place them in a saucepan with cold water; bring this to a boil, and continue simmering slowly for three-quarters of an hour; then drain, refresh, wipe and singe the feet; tie them together with a tape and range them in a stock pot having the bottom covered with large vegetables; pour over plenty of water and a bottleful of white wine, adding salt and aromatics, then boil again while skimming; now paste on the lid with a paste made of flour and water, and continue cooking the feet for twelve hours in the oven, allowing them to cool off in their own stock; drain, untie, and split each one in two lengthwise; season over with salt and mignonette, bread-crumb them English style, or with egg-yolks beaten up with melted butter (No. 13), then roll in bread-crumbs, broil of a nice color over a moderate fire, serve very hot.