CookEat Recipe
Broiled Pigs’ Feet with Maître d’Hôtel Butter
Cooked pig feet browned under the broiler in a fresh crumb coating and finished with lemon and herb butter.
Method
Steps
Step 1
Mix the three-quarter ounce cool butter with half a teaspoon washed, thoroughly dried and finely chopped parsley, quarter of a teaspoon similarly prepared chervil, half a teaspoon lemon juice, one saltspoon salt and the remaining half saltspoon white pepper. Mix thoroughly with a fork and keep covered in the refrigerator until serving.
Step 2
Use three plain fully cooked pig feet supplied ready-to-eat by a regulated producer and kept refrigerated according to the label. Split each lengthwise into two halves. Season all six halves evenly with the separate half teaspoon salt and one saltspoon of the white pepper. Spread the one tablespoon olive oil on a plate, lightly roll each half in it, then coat lightly with fresh breadcrumbs.
Step 3
Arrange in a suitable double broiler or grilling basket and broil over brisk heat for about five minutes on each side until the crumbs are golden and each thickest centre reaches 165°F. Adjust the distance from the heat to avoid burning the crumbs while the feet heat through.
Step 4
Arrange on a warm serving dish, spread the prepared cold herb butter over the hot portions and serve promptly.
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