Friday, July 8, 2011

Stasia's Pig's Foot Jelly

My cat's name is Anastasia Butterscotch. She used to be called Stasia for short, or Stasia-Ann when she was in trouble. For a few weeks she was known as Adventure Cat.

(Now she mostly goes by "Chicken", but that's beside the point.)

Regardless of her name, I think Stasia the Adventure Chicken would love this recipe, especially if I held off on the vermouth and the peppercorns.

Pig's Foot Jelly

2 pair pigs feet
2 onions
2 carrots
1/2 cup parsley
1/2 cup celery
1 leek
1 bay leaf
10 peppercorns
Dash marjoram, thyme, nutmeg, salt
2 egg whites
2 oz. dry Vermouth

Blanch pigs feet. Bring meat and vegetables to boil in 3 quarts cold water. Skim, simmer four hours or until meat falls away from bones. Season. Discard bones. Chop meat into mold, add some carrots. Clear stock with egg whites by boiling up once. Allow to stand until clear. Add Vermouth. Strain over meat. Chill until firm. Unmold. Serve with green salad, olive oil and vinegar.

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