Crepinettes of Pigs’ Trotters

Crépinettes of pigs’ trotters are a classic example of Lyonnaise cooking. The famous chef Alain Chapel, at Mionnay, serves a similar dish of stuffed pigs’ ears. The ears are first poached in a court-bouillon then a stuffing similar to the following recipe is piled into the poached ears, sprinkled with breadcrumbs and butter and baked in the oven. Unfortunately, pigs’ ears are now very scarce in Australia, but t