Pigs' Feet with Truffles, Perigord

Cook the feet the same as when prepared for broiled (No. 1784), let them get partially cold in their stock, then drain, unwrap and cut each one in two lengthwise; bone every one of the halves properly, season with salt and mignonette and fill all their insides with a stuffing of pork and chopped truffles, with a quarter as much fine liver baking forcemeat (No. 81). Smooth the surface of this dressing and cover it over with slices of raw truffles; wrap each half foot in a square of soaked and well dried "crepinette" or caul fat, brush over with butter or melted lard, and dip them in bread-crumbs; broil for twenty minutes over a moderate fire, then dress on a hot dish with a little gravy (No. 404) added.