2975 Oreilles de Porc

Name: Oreilles de Porc (Pig’s Ears)
Cuisine: France
Ingredients: bacon; sauerkraut; bouquet garni; onion; lentils; water; carrot; salt

Pig’s Ears

Preparation info

Appears in

Published 1903

Carefully singe the ears and clean out the insides. If to be served plain or with a sauce, cook them gently in water allowing 8 g (⅓ oz)