Braised Pig’s Trotters À la Parisienne



Filling For the Trotters

  • 20g Unsalted butter
  • 50g Calves sweetbreads from the pancreas, blanched, peeled and diced
  • 1 × 225g Chicken breast, skin and sinew removed
  • 1 Free-range egg white
  • 200ml Cream
  • 50g Pig’s tongue, braised and diced
  • 50g Ham hock, braised and diced
  • 20g Dried trompette des morts mushrooms, soaked in warm water for 30 minutes until softened, then drained.
  • 5g Flat leaf parsley, chopped
  • 4 Braised pig’s trotters and braising liquid



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, 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 before transferring the chicken mousse to a clean bowl. Chill the chicken mousse in the refrigerator 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, trompette 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 back gently into its original shape. Roll each trotter firmly in cling-film and tightly secure the ends. Then roll in a sheet of aluminum foil and refrigerate for 2 hours to firm up the mousse before cooking.

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 from the heat and leave in the braising liquid whilst preparing the rest of the dish.

Over a very low heat warm the snails in the brine, taking care that they do not boil, as they will become rubbery. Drain the snails from the brine. Melt the herb butter and add the snails. Lightly season lightly with freshly ground pepper. Place a 6cm pastry ring to the front of a warm plate and spoon the Lyonnaise onion into it. Smooth out with the back of a teaspoon and remove the pastry ring. Using 2 tablespoons make a quenelle of potato puree and place beside the onion. Unwrap the pig’s trotters and place one onto the Lyonnaise onion. Spoon the snails and red wine jus over and around the pig’s trotter and spoon a little herb butter over each snail. Garnish with the flat leaf parsley and chive tips.