Crepinettes of Pigs’ Trotters from Tony Bilson's Recipe Book by Tony Bilson
Crépinettes of pigs’ trotters are a classic example of Lyonnaise cooking. The famous chef Alain Chapel, at Mionnay, serves a similar dish of stuffed pigs’ ears. The ears are first poached in a...
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Ingredients
- 250 g belly pork, minced
- 250 g lean pork, minced
- 8 shallots, chopped, or 1 onion, chopped and blanched
- 6 pigs’ trotters
- 1 litre court-bouillon with 10 g salt added
- 200 g pig’s caul
- 2 tsp salt
- ground black pepper
- 150 ml semillon
- 60 ml cognac
- 2 cloves garlic, crushed
- 1 tbl chopped thyme
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