4 fresh or lightly pickled pigs trotters
salt and pepper
1 clove
1 bayleaf
1 stick celery, trimmed and cut up
2 cups (4 oz) 120g fresh white breadcrumbs
1 onion, skinned and minced
fat for deep frying
chopped parsley
salt and pepper
1 clove
1 bayleaf
1 stick celery, trimmed and cut up
2 cups (4 oz) 120g fresh white breadcrumbs
1 onion, skinned and minced
fat for deep frying
chopped parsley
method
1. Wash the trotters, place in tepid water with the salt, pepper,clove, bayleaf and celery and simmer gently for 2 1/2 hours.
2. Cut each trotter in half and remove the bones.
3. Mix the breadcrumbs and onion and season with salt and pepper. Dip the hot trotters in this mixture, then fry in the hot fat.
4. Sprinkle with parsley and serve with mustard or horseradish cream.
2. Cut each trotter in half and remove the bones.
3. Mix the breadcrumbs and onion and season with salt and pepper. Dip the hot trotters in this mixture, then fry in the hot fat.
4. Sprinkle with parsley and serve with mustard or horseradish cream.
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