2975 Oreilles de Porc

Pig’s Ears


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 ( oz) salt per 1 litre ( pt or U.S. cups) of water with the addition of 1 carrot, 1 onion studded with a clove and a Bouquet garni.

If the ears are to be served with a garnish of sauerkraut, Choux à la Flamande or lentils, they should be cooked with the garnish. If to be accompanied with a garnish à la Flamande, the bacon should be omitted. If served with lentils, these should be made into a purée after the ears are cooked.