Pigs’ Feet à la Cendrillon from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Blanch four pigs’ feet by putting them in cold water with a pinch of salt and bringing them to the boil, and then put them to cook till tender; take out the bones and fill the feet with farce;...
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Cooking tools:
- Stove
- Pot
Ingredients
- french mustard
- english mustard
- loin of pork
- mignonette pepper
- browned breadcrumbs
- mushrooms
- brown sauce
- white wine
- cayenne
- truffles
- eschalot
- raw yolk of egg
- cold water
- pigs
- egg
- pork
- truffle
- salt
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