Pieds De Cochon Farcis (Stuffed Pigs Feet)
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Pieds De Cochon Farcis (Stuffed Pigs Feet)
  Pork    French  
Last updated 6/12/2012 12:59:03 AM. Recipe ID 21941. Report a problem with this recipe.
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      Title: Pieds de cochon farcis (stuffed pigs feet)
 Categories: Saveur
      Yield: 4 -8
 
    1/3 c  Red wine vinegar
      3    Sprigs fresh thyme
      3    Bay leaves
      1 ts Black peppercorns
      4    Pig's feet, split in half
           Lengthwise
      2 c  Finely chopped white bread
    2/3 lb Boiled ham, finely chopped
      2 lg Shallots, peeled and minced
    1/2 c  Finely chopped fresh
           Parsley
    1/4 c  Milk
      1    Egg yolk, slightly beaten
    1/2 c  Dry white wine
           Salt
      1 lb Caul fat, rinsed
 
  1.  Combine vinegar, thyme, bay leaves, and peppercorns in a pot large
  enough to accommodate 4 whole pigs' feet.  Reassemble pigs' feet,
  wrapping each foot in cheesecloth, then tying with kitchen string.
  Add enough water just to cover, weight with a heavy plate, then cover
  and slowly simmer over medium-low heat for four hours.  Cool, then
  refrigerate over night in cooking liquid.
  
  2.  Preheat oven to 375 degrees.  Combine bread, ham, shallots,
  parsley, milk, egg, and 1\4 cup wine in medium bowl.  Mix well and
  season with salt. Unwrap and separate pigs' feet.  Using your
  fingers, remove leg bone down to ankle joint and discard (foot bones
  should remain in place). Divide stuffing between feet, spooning about
  1\4 cup into each cavity. Rinse caul fat, and cut into four pieces,
  each about 12" by 12". reassemble pig's feet, wrap each in caul fat,
  then fit snugly in a roasting pan. Add remaining 1\4 cup wine and
  roast until golden, about 45 minutes. Separate halves again and serve
  warm.
  
  Painstakingly typed by Phillip Waters Sat 11-15-1997
 




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Recipe ID 21941 (Apr 03, 2005)

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