In a heavy-based frying pan melt the butter until it begins to froth, add the diced sweetbreads and cook until evenly browned. Season with salt and freshly ground pepper, then transfer to a tray and allow to cool.
Dice the chicken breast and blend in a chilled food processor for 1 minute. Add the egg white and continue to blend until thoroughly mixed before adding the cream in a slow stream. Season with salt and freshly ground pepper. Transfer the chicken mousse to a clean bowl and chill for 30 minutes before passing it through a fine drum sieve. Chill for a further 15 minutes before testing the mousse.
Fold the tongue, hock, sweetbreads, trompettes des morts and parsley through the chicken mousse and season with salt and freshly ground pepper.
Lay a double square of cling-film on a workbench. Open out the trotters flat and lay each one on a square of cling-film. Lightly season the trotters with salt and freshly ground pepper. Fill each trotter with the mousse and roll gently back into its original form. Roll each trotter firmly in cling-film and tightly secure the ends. Then roll them in a sheet of aluminium foil and refrigerate for 2 hours to firm up the mousse before cooking.
Set the oven to 200°C. Using a sharp knife remove any excess fat from under the pork rind. Cut the rind into julienne, sprinkle with salt and allow to stand for 20 minutes to extract any moisture from the rind. This will result in a crisp crackling.
To cook the trotters bring the braising liquid to the boil and reduce the heat to a simmer. Place the trotters into the liquid and cook for 12 minutes. Remove the trotters from the braising liquid and refrigerate overnight.
Heat the vegetable oil in a heavy-based pan, add the pork rind and seal. Transfer the pan to the oven and stirring the rind occasionally, cook until crisp and golden. This will take between 10 - 15 minutes. Remove from the oven and drain the crackling on kitchen towel to absorb any excess oil. Lightly season with salt and freshly ground pepper.
Remove the foil and cling-film from the trotters and trim up the ends so that the trotters are even, then carve into very thin slices. Each trotter should yield 32 slices.
As a guide, place a
© 2005 Liam Tomlin. All rights reserved.