[1403—PIEDS DE PORC TRUFFÉS[!-- TN: acute invisible --]
Truffled pig’s trotters may be bought already prepared; all that remains to be done, therefore, is to grill them.
Sprinkle them with melted butter; grill them very gently, basting them from time to time the while, and serve them with a Périgueux sauce.
[1404—PIEDS DE PORC PANES]
Sprinkle the pig’s trotters copiously with melted butter, and put them on the grill, which should be very hot.
Grill them very gently, turning them with care; and serve them plain, or with a tomato purée separately.
[461]
]Boudins.
[1405—BOUDIN BLANC ORDINAIRE]
Chop and afterwards pound one-half lb. of very lean fresh pork, and three-quarters lb. of fat fresh bacon. Add one and one-half oz. of foie gras, and rub through a fine sieve.
Put this forcemeat into a basin, and finish it with two fresh eggs; one and one-half oz. of chopped onion, cooked in butter without colouration; one-sixth pint of thick cream; one-half oz. of salt, a pinch of white pepper, and a little nutmeg.