Pigs' Feet, Stuffed A La Perigueux Recipe

Instructions

1. Stuffed a la Perigueux Recipe, 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.
2. 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.
3. Cover lightly with force-meat, and lay 2 or 3 thin slices of truffles on top.
4. Fold over the crepinettes in the shape of envelopes; then dip them in beaten egg and cover with bread crumbs, and cook in 2 tablespoons 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.
5. Serve with half a pint of hot Perigueux sauce; or, if preferred, serve with hot madeira sauce instead.

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