- 4 pig's trotters (feet) 100 g carrots, diced 100 g onions, diced 150 ml dry white wine 1 tablespoon port 150 ml veal stock (broth) 225 g veal sweetbreads, blanched and chopped 75 g butter, plus a knob (pat) for the sauce
- 20 dried morels, soaked until soft, and drained 1 small onion, finely chopped 1 chicken breast, skinned and diced 1 egg white 200 ml double (heavy) cream salt and freshly ground pepper knob (pat) of butter, to serve
Stuffed Pig’s Trotters with Morels
Pierre Koffmann
27th November 2019
Stuffed Pig’s Trotters with Morels
360 min
I concocted this at La Tante Claire United in 1977.
This recipe is extracted from Signature Dishes that Matter, A celebration of the iconic restaurant dishes that defined the course of culinary history.
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Ingredients
Method
Preheat the oven to 160oC/Gas 3. Place the trotters (feet) in a casserole with the diced carrots and onions, the wine, port and veal stock. Cover and braise in the oven for 3 hours.
Meanwhile, fry the sweetbreads in the butter for 5 minutes, add the morels and chopped onion and cook for another 5 minutes. Leave to cool.
Purée the chicken breast with the egg white and cream, and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing.
Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each one on a piece of foil. Leave to cool.
Fill the cooled trotters with the chicken stuffing and roll tightly in foil. Chill in the fridge for at least 2 hours.
Preheat the oven to 220oC/Gas 7 or prepare a steamer, and when the water is simmering, steam the foil-wrapped trotters until heated through. Alternatively, put the trotters in a casserole, cover and heat in the oven for 15 minutes.
Put the trotters on a serving dish and remove the foil. Pour the reserved stock into the casserole and reduce by half. Whisk in a knob (pat) of butter, pour the sauce over the trotters and serve very hot.
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