Feet In Aspic Recipe
Ingredients
1 1/2 pounds pigs' feet or calves' feet
1/2 pound lean pork or veal shanks
3 carrots, pared
1 onion, cut in quarters
2 stalks celery or 1 small celeryroot
2 bay leaves
5 peppercorns
3 whole allspice
2 cloves garlic, crushed (optional)
Water
1 tablespoon salt
1/2 cup chopped fresh parsley
1/3 cup vinegar
Lemon wedges
Parsley sprigs
Directions
Have the butcher skin and split pigs' feet.
Cook pigs' feet, pork, vegetables, bay leaves, peppercorns, allspice, garlic, and water to cover in a covered saucepot 2 hours on low heat.
Skim off foam and add salt, parsley, and vinegar; cook 2 hours.
Strain off the stock; set aside.
Take out pigs' feet and carrots.
Discard onion and spices.
Dice meat and slice carrots.
Arrange sliced carrots on bottom of an oiled 2 quart mold.
Put meat on top of carrots in mold.
Add parsley.
Pour stock into mold.
Chill until set, at least 4 hours.
Skim off fat.
Unmold onto platter.
Garnish with lemon wedges and parsley sprigs.
Cook pigs' feet, pork, vegetables, bay leaves, peppercorns, allspice, garlic, and water to cover in a covered saucepot 2 hours on low heat.
Skim off foam and add salt, parsley, and vinegar; cook 2 hours.
Strain off the stock; set aside.
Take out pigs' feet and carrots.
Discard onion and spices.
Dice meat and slice carrots.
Arrange sliced carrots on bottom of an oiled 2 quart mold.
Put meat on top of carrots in mold.
Add parsley.
Pour stock into mold.
Chill until set, at least 4 hours.
Skim off fat.
Unmold onto platter.
Garnish with lemon wedges and parsley sprigs.
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