730. Pig’s Feet, New York Style.
—The same as for [No. 727], serving them on six pieces of toast, with a gill of maître d’hôtel 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 à 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 à la Périgueux.
—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 crépinette (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 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 crépinettes 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 Périgueux 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.