These are usually bought already prepared; they are rarely made up in the kitchen, excepting perhaps in large establishments. Their preparation, however, is not particularly complicated as may be seen from the following recipe.
Cook the trotters plain as described for pig’s ears; completely remove all bones and allow to become cold. This done, cut them into large dice and mix well together with
Divide this into pieces of
Sprinkle with melted butter and grill gently and slowly to ensure that the heat has sufficient time to penetrate the complete thickness of the mixture.
Arrange overlapping in a circle on a dish and serve accompanied with a Sauce Périgueux. A dish of very fine mashed potato may also be served.
© 1903 All rights reserved. Published by Taylor and Francis.