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728. Pig's Feet, Sauce Robert |
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728. Pig's Feet, Sauce Robert |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Exactly the same as for No. 727, serving with half a pint of hot Robert sauce (No. 192).
The same as for No. 727, serving with half a pint of hot piquante sauce (No. 203), omitting the mustard.
The same as for No. 727, serving them on six pieces of toast, with a gill of maitre d'hdtel butter (No. 145) over the feet.
Boston Style. - Dip them in frying batter, then fry in a pan with two ounces of butter on a moderate fire for ten minutes. Dress them on a hot dish with a folded napkin, and serve with any sauce desired separately.
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