Grilled Pigs’ Trotters (Pieds Panés)

Name: Grilled Pigs’ Trotters (Pieds Panés)
Yield: Serves 4
Ingredients: 300 ml/½ pint dry white wine; 2 onions, sliced; 2 carrots, sliced; 2 eggs, beaten; 4 pigs’ trotters, preferably brined for 4 days; fine soft breadcrumbs; 2 strips of lemon zest; 6 cloves of garlic; 1 bay leaf; 2 sprigs of thyme; 1 stick of celery, sliced; Dijon mustard; salt; 10 black peppercorns

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

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 parts of the animal. Trotters have a savoury, gelatinous texture, set off admirably here by the mustard and the crisp breadcrumb coating.

Ingredients

4 pigs’ trotters, preferably brined for 4 days
300 ml/½ pint dry white wine

Main course

Method

Trim the toenails from the trotters, and singe off all the hairs. Put the trotters into a flameproof casserole with the remaining ingredients, except the mustard, eggs and breadcrumbs. Bring to the boil, skimming off any scum that rises to the surface, then cover and cook in a preheated oven, 160°C/325°F/gas mark 3