Baked Pigs' Ears Recipe

Instructions

1. The cartilaginous nature of pigs' ears--while it is a serious drawback to their transformation into "silk purses" --makes them a desirable article of food.
2. Singe off the hair, then scrape and blanch 6 or more pigs' ears; when cold, put them into warm butter, then cover thickly with bread crumbs; dip into well-beaten egg yolks, and again cover with crumbs.
3. Place in a baking-dish and bake moderately till done and slightly browned.
4. Arrange on a hot dish, pour remoulade sauce over them, and serve.

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