2980 Pieds de Porc Truffés

Truffled Pig’s Trotters

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 200 g (7 oz) pork sausage meat per trotter then add 150 g (5 oz) chopped truffle, raw where possible, per 500 g (1 lb 2 oz) of mixture.

Divide this into pieces of 100 g ( oz) each and mould into rectangular shapes. Fashion slightly pointed at one end. Place 3 slices of truffle, one at each corner then wrap each in a piece of very supple pig’s caul.

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.