Stuffed Pig's Feet a la Perigueux
From The table, 1889
Serves 2
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 199. The excerpt below is the record exactly as published.
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
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