|
Classic
Cook Books
< last page | next page >
page 103
the same pan 1 tablespoonful flour, 1 glassful white wine, 1/2 glassful stock, 1
tablespoonful Worcestershire sauce, and 6 gherkins sliced. Boil a while and pour
over the chops.
311. PIEDS DE COCHON GRILLES.
BROILED PIGS' FEET. (Entree.)*
PROPORTIONS.--For five persons:
Pigs' feet.........6 to 8.
Onions.............2.
Carrots............2.
Celery.............1 stalk.
Thyme and laurel...A little.
Butter.............4 to 5 tablespoonsful.
Bread crumbs.......3 to 4 tablespoonsful.
Time.--{To cook........4 hours.
{To broil.......10 to 15 minutes.
PREPARATION.--1st. Wash and clean the feet, place them in a kettle with two
onions, two carrots, one celery stalk sliced, some thyme and laurel, cover with
cold water and allow to cook till tender for about four hours. 2d. Cut the feet
in 2, endwise, dip them in butter, roll in bread crumbs and let broil from 10 to
15 minutes. 3d. Serve with mustard and mashed potatoes.
312. PIEDS DE COCHON SAUCE VINAIGRETTE.
PIG'S FEET WITH VINAIGRETTE SAUCE. (Entree.)*
PROPORTIONS AND PREPARATION.--Cook the feet as indicated above, No. 311, cut
them endwise and serve with a vinaigrette sauce, No. 165, apart.
313. SALADE DE PIEDS DE COCHON.
SALAD OF PIG'S FEET. (Entree.)*
PROPORTIONS:
Pig's feet............3.
Oil...................3 tablespoonsful.
Vinegar...............4 tablespoonsful.
Mustard...............1 tablespoonful.
Parsley...............1/4 handful.
Ciboul................1/4 handful.
Salt and pepper.......To suit the taste.
PREPARATION.--1st. As 1st above, No 311. 2d. Cut the feet in pieces about 2
inches long and put them in a salad dish where you have well mixed in advance 1
tablespoonful mustard, with 3 tablespoonsful oil, 4 tablespoonsful vinegar, 1/4
handful chopped parsley, 1/4 handful green ciboul, also chopped, salt and pepper
to suit the taste. 3d. Mix well and serve for lunch or picnic party.
*For breakfast and lunch only.
< last page | next page >
Classic
Cook Books
|
