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Grilled Pigs’ Trotters (Pieds Panés)
- Serves
4
- Difficulty
Medium
Published 1990
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
4 300 ml ½ pint
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
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