8 blanched mutton feet
3 Tablespoons graisse normandie
(See recipe No. 1 Step No. 1)
1 fresh sprig or ½ teaspoon dried thyme
1 bay leaf
1 Tablespoon flour
3 Tablespoons vinegar
3 quarts of water
4 sprigs of parsley
1 Tablespoon butter
1 pork caul
4 ounces sausage meat
4 Tablespoons dried breadcrumbs
- Singe the feet that are already blanched. To blanch: Scrub the feet well. Rinse under cold running water. Place the feet in a saucepan. Add cold water to cover. Slowly bring the water to a boil. As soon as it begins to boil, remove the feet and immediately rinse under cold water. Remove any remaining hair, especially the small ball of wool situated in the inner portion of the foot, between the two hoofs.
- Sauté the whole onion, stuck with the clove in the graisse normande. Add thyme and bay leave. Salt and pepper. Sprinkle with the flour. Stir. Brown lightly.
- Sprinkle with vinegar and add the water. When the liquid boils, add the feet. Cook, covered, for 3 to 4 hours at a very slow boil. Add more water if necessary.
- Chop the second onion and the parsley. Sauté in butter. Add the sausage meat.
- Drain the feet. Bone, taking care not to break the flesh. Stuff each food with some of the mixture. Wrap in a piece of pork caul.
- Beat the egg in a dish. Put the breadcrumbs in another dish. Dip the feet into the egg, then roll in the crumbs. Deep fry in hot fat.
- Serve very hot.
This is a very popular dish from Rouen.
To make the graisse normande, see recipe No. 1, step No. 1
Graisse Normande (Normandy Fat)
Dice 2 parts beef kidney suet. Melt it in a large saucepan with 1 part lard over very low heat. When everything has melted completely, add cleaned and diced vegetables: 1 each onion, leek, carrot, celery stalk, sprig of parsley and 2 cloves of garlic. Salt and pepper. Simmer for 2 hours without browning. Strain through a very fine sieve.
© Shufunotomo Co., Ltd., Japan 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.