Roasted Pigs' Tails Recipe
Ingredients
See in Directions
Directions
Clean, singe and wash the pigs' tails.
Simmer them for about an hour in salted water to which has been added a carrot, an onion pierced with a clove, and a bouquet garni consisting of 2 stalks celery, 2 sprigs parsley, 1/2 bay leaf, 3 peppercorns, 1 clove and 1/4 teaspoon thyme, tied in a cheesecloth bag.
Arrange them flat in a platter, pour the liquid over, and let cool.
Drain them well; roll them in melted butter or shortening, then in bread crumbs, and roast them in a slow oven.
Serve hot as an hors d'oeuvre or as an entree, if you have enough.
NOTE: Usually you have to give your butcher several weeks' notice so that he can save them up for you.
Simmer them for about an hour in salted water to which has been added a carrot, an onion pierced with a clove, and a bouquet garni consisting of 2 stalks celery, 2 sprigs parsley, 1/2 bay leaf, 3 peppercorns, 1 clove and 1/4 teaspoon thyme, tied in a cheesecloth bag.
Arrange them flat in a platter, pour the liquid over, and let cool.
Drain them well; roll them in melted butter or shortening, then in bread crumbs, and roast them in a slow oven.
Serve hot as an hors d'oeuvre or as an entree, if you have enough.
NOTE: Usually you have to give your butcher several weeks' notice so that he can save them up for you.
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