Name: Pieds de Cochon aux Morilles (Stuffed pigs’ trotters with morels)
Yield: Serves 4
Cuisine: French
Ingredients: Purée de pommes de terre and Peau de porc croustillante, to serve; 4 pigs’ back trotters, boned; 100 g/4 oz carrots, diced; 100 g/4 oz onions, diced; 150 ml/5 fl oz dry white wine; 1 tablespoon port; 150 ml/5 fl oz veal stock; salt and freshly ground pepper; 200 ml/7 fl oz double cream; 1 egg white; 225 g/8 oz calf’s sweetbreads, blanched and chopped; 75 g/3 oz butter; 20 dried morels, soaked until soft and drained; 1 small onion, finely chopped; 1 chicken breast, skinned and diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

4 pigs’ back trotters, boned
100 g/4 oz carrots, diced

Europe
France
United Kingdom
Main course
Sauce
Winter
Mediterranean

Method

Place the trotters in a casserole with the diced carrots and onions, wine, port and veal stock. Cover and braise in the oven at 160°C/325°F/gas 3 for 3 hours.

Meanwhile, fry the sweetbreads in 70 g/2½ oz