Stuffed Truffled Pigs' Feet
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 18. The excerpt below is the record exactly as published.
Stuffed Truffled Pigs' Feet. Have ready cooked some pigs' feet. Cut them lengfthwise in halves, bone them and wrap them up with forcemeat (as explained in a previous receipt) ; finish and cook exactly as crepinettes, laying in addi- 49 tiqa a few slices of truffles on each side of the pigfs feet (the truffles to lie right under the caul). Serve with Perigueux sauce
Cook this with the app: pantry check, scaling, and the assistant.