Grilled Pigs’ Trotters (Pieds Panés) from The Carved Angel Cookery Book by Joyce Molyneux
Many people turn their noses up at the very thought of eating pigs’ trotters. Little do they realise that they are missing out on one of the most delicious part
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Ingredients
- Dijon mustard
- 2 eggs, beaten
- fine soft breadcrumbs
- 2 onions, sliced
- 300 ml/½ pint dry white wine
- 4 pigs’ trotters, preferably brined for 4 days
- salt
- 10 black peppercorns
- 2 strips of lemon zest
- 6 cloves of garlic
- 1 bay leaf
- 2 sprigs of thyme
- 1 stick of celery, sliced
- 2 carrots, sliced
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