Pigs’ Feet Sainte-Menhould

Name: Pigs’ Feet Sainte-Menhould
Yield: 4 Servings.
Cuisine: France
Ingredients: 1 cup sauce diable; 4 tablespoons imported mustard, preferably Dijon; Oil for baking dish; 1 piece French bread about 5 inches long, or 3 slices ordinary bread; 4 tablespoons imported mustard, preferably Dijon; 1 carrot, scraped and quartered; 1 piece French bread about 5 inches long, or 3 slices ordinary bread; Coarsely ground pepper to taste; 1 onion, studded with 2 cloves; 2 ribs celery; 1 tablespoon salt; 4 large pigs’ feet (preferably with the knuckles; if not, select 4 pigs’ feet and 4 pigs’ knuckles); 4 large pigs’ feet (preferably with the knuckles; if not, select 4 pigs’ feet and 4 pigs’ knuckles); 4 large pigs’ feet (preferably with the knuckles; if not, select 4 pigs’ feet and 4 pigs’ knuckles); 4 large pigs’ feet (preferably with the knuckles; if not, select 4 pigs’ feet and 4 pigs’ knuckles)

Preparation info

4
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

4 large pigs’ feet (preferably with the knuckles; if not, select 4 pigs’ feet and 4 pigs’ knuckles)<

Europe
France
Main course
Mediterranean

Method

Put the pigs’ feet in a large saucepan and add water to cover. Add the celery, salt, pepper, onion, and carrot. Bring to the boil and simmer 2 hours. Remove the meat from the broth and cool. Reserve ½ cup of cooking liquid.
Meanwhile, bake the bread in a 400° oven until i