Fritot Of Pigs' Feet A La Victor - Fritot De Pieds De Porc A La Victor

Cook'two or three pigs' feet as for 'Fritot a la Beige' (page 150), allowing them to cook three and a half to four hours; then take up the feet, allow them to cool a little, remove all the bones, lay the feet open flat, sprinkle over them some coralline pepper, finely-chopped eschalot and cooked button mushrooms, chopped thyme and bayleaf and parsley; put the feet between two dishes, place a weight on the top and put aside till cold. Then cut the feet into lengths of about two inches and one inch wide, mask each strip with the prepared puree, wrap each in a piece of cleansed dry pork caul, dust over with flour, dip into whole beaten-up raw egg, then into freshly-made white breadcrumbs; press the crumbs well to the egg with a palette knife, put altogether into a frying-basket, and fry them in clean boiling fat till crisp and brown. Dish up in a pile on a dish-paper on crisply fried parsley, and serve very hot for a breakfast or luncheon dish.

Puree For Pigs' Feet A La Victor

Take two ounces of lean cooked ox-tongue or ham, two tablespoonfuls of Bechamel sauce (vol. i.), one ounce of butter and a little liquid carmine, pound altogether till smooth; then rub it through a fine wire sieve and put it into a basin with a tea-spoonful of finely-chopped raw parsley, two hard-boiled yolks of eggs that have been rubbed through a sieve, one and a half ounces of fresh white breadcrumbs, a good pinch of coralline pepper, salt, two raw yolks of eggs, six large bearded sauce oysters finely chopped; mix in enough oyster liquor to make it a nice smooth paste, and use.

Fritot Of Pigs' Feet A La Clementine Fritot De Pieds De Porc A La Clementine

Prepare three or four pigs' feet as for 'Fritot a la Beige.' When cold cut up into lengths of about two inches by one inch wide, season with warm butter, coralline pepper, and salt; mask over with French mustard, a little chopped parsley, chopped eschalot, and fresh mushroom; wrap each in a thinly-cut square piece of raw fat bacon, dip them into frying batter, and fry in clean boiling fat till a nice golden colour. Arrange in a pile on a dish-paper on a hot dish with fried parsley, and serve for breakfast, luncheon, or dinner.

Fritot Of Herring Roes Fritot De Laitance De Harengs

Take some of the prepared herring roes, season them with warm butter, coralline pepper, strained lemon juice, and finely-chopped fresh cooked mushrooms; sprinkle over a little coral and grated Gruyere cheese, roll each up in a very thin slice of crisply cooked bacon while hot, dip each into frying batter (vol. i.), and by means of an iron spoon drop each into clean boiling mutton fat or lard and fry till a good golden colour, turning them frequently while cooking. Then take up, sprinkle over some with a little chopped raw green parsley, others with coral or coralline pepper, and the rest with hard-boiled yolk of egg that has been rubbed through a wire sieve. Dish up in a pile on a paper or napkin on a hot dish, and serve for a savoury or breakfast dish, or in the second course.