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Stuffed Pigs Feet, St. Menehould

Place seven raw pig's feet in saucepan with a sliced each carrot and onion, six sliced shallots, two branches parsley, a branch chervil, sprig each thyme and marjoram, a blade mace, two bay leaves and a clove. Pour in a pint white wine and enough broth to cover, season with a good teaspoon each salt and freshly crushed black pepper, cover pan and let slowly boil for two hours. Remove to table, let cool in broth, take up feet and split open six (only) without separating. Carefully remove bones and lay on a table, pick meat off other foot, finely chop, place in a bowl, with meat of three country sausages, a truffle cut in small squares, an egg yolk, a half teaspoon freshly chopped parsley, two tablespoons bread crumbs, a half teaspoon salt and three saltspoons pepper. Mix all well together, evenly spread force over the six boned feet, fold up and give them their previous shape. Lightly dip them in beaten eggs, roll in fresh bread crumbs, arrange on double broiler and broil on a slow fire for eight minutes on each side. Remove, dress on a very hot dish, spread a maitre d'hotel butter over and serve.