Zampino is served cold, alone or mixed with other meats; but it is used more particularly as a hors-d’œuvre. For this purpose, cut it into the thinnest possible slices.
[460]
][1401—OREILLES A LA ROUENNAISE]
After having singed and well cleaned the inside of the pig’s ears, cook them in water, salted to the extent of one-third oz. of salt per quart, together with a garnish of vegetables as for pot-au-feu. This done, cut them across in suchwise as to have the end where the flesh is thickest on one side, and the thinnest end on the other side of the strips.
Chop up the thick portion; cut the other into collops, and put the whole into a saucepan with one-quarter pint of half-glaze with Madeira.
Cook gently for thirty minutes. This done, add to the minced ears, one and one-half lbs. of sausage meat and a pinch of chopped parsley. Divide up the whole into portions, weighing three oz; wrap each portion in a piece of pig’s caul, insert a collop of ear into the wrapping, and give the latter the shape of ordinary [crépinettes]. Grill gently, until the cooking is three-parts done; sprinkle with butter and raspings, and complete the cooking of the [crépinettes], colouring them in so doing.
Dish in a circle, and serve a Madeira sauce at the same time.
[1402—OREILLES A LA SAINTE MENEHOULD]
Cook the ears as explained above, and let them cool.
Cut them in two, lengthwise; coat them with mustard; sprinkle them with melted butter and raspings, and grill them gently.
Ears are usually served plain, but they may be accompanied by apple sauce.