729. Pig's Feet, Sauce Piquante. — The same as for No. 727, serving
with half a pint of hot piquante sauce (No. 203), omitting the mustard.
730. Pig's Feet, New York Style.— The same as for No. 727, serving
them on six pieces of toast, with a gill of maitre d'hotel butter (No. 145)
over the feet.
Boston Style. — Dip them in frying batter, then fry in a pan with two
ounces of butter on a moderate fire for ten minutes. Dress them on a hot
dish with a folded napkin, and serve with any sauce desired separately.
731. Pig's Feet a la Poulette.— Put three boiled pig's feet, cut in two,
into a saucepan with half an ounce of butter, let simmer for five minutes,
add a pint of poulette sauce (No. 598); heat without boiling for five min-
utes, then serve with a little chopped parsley✪ Pig's Feet a la Poulette sprinkled over.
732. Stuffed Pig's Feet a la Perigueux.— To one and a half pounds
of boned turkey forcemeat (No. 813) add two minced truffles and half a
glassful of Madeira wine; mix well together in a bowl. Spread six pieces
of crepinette a skin found in the stomach of the pig), the size of the hand,
on the table. Lay on each one a piece of forcemeat the size of an egg; spread
PORK:. 259
it well, and lay one-half of a boned pig's foot on top (No. 734). Cover with
another light layer of forcemeat, and finish each with three thin slices of
truffles. Cover the crepinettes so that they get the form of envelopes ;
fold them up, and dip one after the other in beaten egg, then in fresh
bread-crumbs, and cook in a sautoire with two ounces of clarified butter.
Place a heavy weight on top of the feet, let cook on a slow fire for twelve
minutes on each side, and serve with half a pint of hot Perigueux sauce✪ Stuffed Pig's Feet a la Perigueux
(No. 191) on the dish, and the pig's feet on top.
733. Stuffed Pig's Feet, Madeira Sauce.— Exactly the same as for
the above, only serving with half a pint of hot Madeira sauce (No. 185) in
place of the other.
734. Boned Pig's Feet.— Take three boiled feet, cut them in two, put
them into boiling water for four minutes, then take them out. Drain well,
bone them, then put the flesh into a dry, clean cloth, and wipe them
thoroughly.
735. Sausages, with White Wine.— Brown a very finely chopped
onion in a sautoire with one ounce of butter. Moisten with half a glass-
ful of white wine, and add two country sausages; prick them slightly with
a fork, then cover the pan, and let cook for five minutes. !^ Put in half a
pint of Espagnole sauce (No. 151), cook again for five minutes, and serve
with a little chopped parsley✪ Sausages with White Wine sprinkled over.
736. Sausages a 1'Anglaise. — Place twelve country sausages on a
baking-tin ; prick them a little, and separate them by twelve slices of
bread cut the same height as the sausages. Bake in the oven for twelve
minutes, baste them occasionally with their own juice, and serve with
half a pint of hot Madeira sauce✪ Sausages a l'Anglaise (No. 185) in a separate bowl.
737. Sausages a 1'Italienne. — The same as for No. 735, adding six
minced mushrooms to the sauce five minutes before serving.
738. Sausages a la Bourguignonne. — Take twelve country sausages,
prick them with a fork, and place them in a baking-dish. Put them in
the oven, and let cook for ten minutes ; garnish a hot dish with a pint of
hot puree of red beans (No. 951); and arrange the sausages on top, then
serve.
The table
1889Page 199 · 4 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
729. Pig's Feet, Sauce Piquante. — The same as for No. 727, serving with half a pint of hot piquante sauce (No. 203), omitting the mustard.
730. Pig's Feet, New York Style.— The same as for No. 727, serving them on six pieces of toast, with a gill of maitre d'hotel butter (No. 145) over the feet.
Boston Style. — Dip them in frying batter, then fry in a pan with two ounces of butter on a moderate fire for ten minutes. Dress them on a hot dish with a folded napkin, and serve with any sauce desired separately.
731. Pig's Feet a la Poulette.— Put three boiled pig's feet, cut in two, into a saucepan with half an ounce of butter, let simmer for five minutes, add a pint of poulette sauce (No. 598); heat without boiling for five minutes, then serve with a little chopped parsley sprinkled over.
732. Stuffed Pig's Feet a la Perigueux.— To one and a half pounds of boned turkey forcemeat (No. 813) add two minced truffles and half a glassful of Madeira wine; mix well together in a bowl. Spread six pieces of crepinette (a skin found in the stomach of the pig), the size of the hand, on the table. Lay on each one a piece of forcemeat the size of an egg; spread
PORK:. 259
it well, and lay one-half of a boned pig's foot on top (No. 734). Cover with another light layer of forcemeat, and finish each with three thin slices of truffles. Cover the crepinettes so that they get the form of envelopes ; fold them up, and dip one after the other in beaten egg, then in fresh bread-crumbs, and cook in a sautoire with two ounces of clarified butter. Place a heavy weight on top of the feet, let cook on a slow fire for twelve minutes on each side, and serve with half a pint of hot Perigueux sauce (No. 191) on the dish, and the pig's feet on top.
733. Stuffed Pig's Feet, Madeira Sauce.— Exactly the same as for the above, only serving with half a pint of hot Madeira sauce (No. 185) in place of the other.
734. Boned Pig's Feet.— Take three boiled feet, cut them in two, put them into boiling water for four minutes, then take them out. Drain well, bone them, then put the flesh into a dry, clean cloth, and wipe them thoroughly.
735. Sausages, with White Wine.— Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan, and let cook for five minutes. !^ Put in half a pint of Espagnole sauce (No. 151), cook again for five minutes, and serve with a little chopped parsley sprinkled over.
736. Sausages a 1'Anglaise. — Place twelve country sausages on a baking-tin ; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them occasionally with their own juice, and serve with half a pint of hot Madeira sauce (No. 185) in a separate bowl.
737. Sausages a 1'Italienne. — The same as for No. 735, adding six minced mushrooms to the sauce five minutes before serving.
738. Sausages a la Bourguignonne. — Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes ; garnish a hot dish with a pint of hot puree of red beans (No. 951); and arrange the sausages on top, then serve.
Records on this page
Pig's Feet a la PouletteStuffed Pig's Feet a la PerigueuxSausages with White WineSausages a l'Anglaise