Stuffed Pigs' Feet
Pigs' feet are a quintessential bouchon ingredient.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cheesecloth
- Butcher's twine
- Roasting pan
- Pot
- Stove
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Whisk
- Plate
Ingredients
- 1⁄3 cup red wine vinegar
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tsp. black peppercorns
- 4 pigs' feet, split in half lengthwise (have butcher do this)
- 2 cups finely chopped soft white bread
- 2⁄3 lb. boiled ham, finely chopped
- 2 large shallots, peeled and minced
- 1⁄2 cup finely chopped fresh parsley
- 1⁄4 cup milk
- 1 egg yolk, lightly beaten
- 1⁄2 cup dry white wine
- Salt
- 1 lb. caul fat, rinsed
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