Fried Pig’s Feet Terrine Severo Style

Pig’s feet terrine has a completely different texture when it is hot, and some people prefer it. This recipe is a take on the one served in my local Paris restaurant, Le Severo, and I add a bread crumb coating to add crunch. It is important to use dried bread crumbs, because if you cook the slices too long, the jelly holding them together will melt and the slices will fall apart. I am not a big fan of nonstick pans, but this is one time when one is very useful. Serve with a spoonful of