Pigs' Feet, Stuffed a la Perigueux Recipe ingredients

To prepare this Pigs' Feet, Stuffed a la Perigueux Recipe, first with a pound and a half of turkey force-meat mix thoroughly a couple of truffles, minced fine, and half a wineglass of madeira wine.

Take half a dozen pieces of shredded crepinette (a skin from the pig's stomach) and spread on each a piece of force-meat the size of an egg, and on this put half a pig's foot, boned. Cover lightly with force-meat, and lay 2 or 3 thin slices of truffles on top. Fold over the crepinettes in the shape of envelopes; then dip them in beaten egg and cover with bread crumbs, and cook in 2 tablespoonfuls of butter in a saute-pan; let them cook slowly for about fifteen minutes on each side, with a heavy weight on the pigs' feet. Serve with half a pint of hot Perigueux sauce; or, if preferred, serve with hot madeira sauce instead.