Recipes > Meat > Pork > Pigs' Trotters in Blanquette

Pigs' Trotters in Blanquette

Instructions

Any part of pork or veal is good done in this way. Take your pieces of meat and fry them in butter till they are a good golden brown color. Put them in a pan, covering them with water, and adding a sliced onion, a bay leaf, a whole carrot, a leek, pepper, salt. Let it all simmer gently over a slow fire till the meat is cooked but not boiled. Take the pieces from the liquor and pass it through a sieve. Mix a little rice flour in a cup of cold water, stirring well. Drop in the juice of half a lemon and the beaten yolk of an egg, which stir round quickly. Put in the meat again for a moment and serve it with boiled potatoes.

Print

Print recipe/article only

Source

The Belgian Cookbook (1915).


comments powered by Disqus