Pigs Feet Truffled

This is one of the best, at the same time the easiest way of utilizing the pig's feet. Make two pounds of forcemeat composed of one pound of fat pork taken from under the spine and a pound and a quarter of lean taken from the end of the tenderloin. Peel five good sized truffles, cut one of them up in slices to lay over the "crepinette" or caul fat, and the other four in small three-sixteenths of an inch squares. Mix the forcemeat with the small bits of truffle, two eggs, two pinches of flour, and a few drops of orange flower water; season with a third of an ounce of salt for every pound, white pepper and nutmeg; mix well together and leave stand for half an hour. Bone four pigs' feet cooked in a white stock, cut the meat into small pieces and put them into a saucepan with good broth (No. 194a) just sufficient to cover, add the truffle peelings and a little sherry wine. After this has been boiling ten minutes pour the whole into a flat square vessel to make a layer half an inch thick, then leave it to get cold. Soak a "crepinette" or caul fat in cold water, wipe it perfectly dry and then spread it out; lay on this three slices of truffle placed lozenge form. Roll out a ball of the forcemeat of two ounces, flatten to an oval form. Cut some of the feet now formed into a jelly the same shape only a little smaller; and lay it on the forcemeat, cover with another piece exactly the size and shape of the first then wrap around the "crepinette" giving it while rolling it in the hands the shape of an oval.

To Cook the Feet.—Butter these with a brush, dip them in white bread-raspings, and then broil them over a slow fire; turn four times while cooking to allow the juice of the feet to penetrate the forcemeat. At the last moment increase the heat; they should be of a fine golden color all over.