Sweetbread and Morel stuffed pig's feet

Ingredients for Sweetbread and Morel stuffed pig's feet

Instructions for Sweetbread and Morel stuffed pig's feet

To prepare the Sweetbread and Morel stuffed pig's feet recipe, please follow these instructions:

Peel and slice the onions, carrots and celery in centimeter-sized pieces. Put the vegetables in a large saucepan and brown them in oil until they have gotten good with color.

Add morklerne (ovaries) and pour the wine, port wine, cognac and veal Fund at. Add the spices and the boned pig's feet and let it cook for 2 1/2 hour.

Take the pigs feet up and remove spices, vegetables and all visible fat from them. Put them to the side.

Reduce the sauce for approx. 10 minutes. Sieve it through a strainer-dew and season with salt and pepper. Style sauce aside until serving.

Fill: Plaster calves brislen free from membranes and cut it into 24 pieces.

Guilt and part mushrooms hats into smaller pieces. Save half for serving.

Coat chicken breast carefully and cut it into pieces. Blend chicken pieces with salt and style it in the freezer for ten minutes. Then mix it with the refrigerator cold egg yolk with the cream to it and becomes a regular father. Add salt and pepper to taste.

Rose sweetbread strips in a large cast iron pan in cooking oil on high heat until they are golden brown.

Pour the fat from the Pan and add the morklerne and onions. Pour over madeiraen and let it boil for all liquid is cooked in. let it cool off. Then mix it with chicken forcemeat.

Slice the eight 40 x 40 cm large folieark out and lubricate them well. Put pigs feet on the sheets and advantage forcemeat on them (three pieces of the thymus in each foot). Scroll together and close the foil carefully.

Dampkog pigs feet in 20 minutes.

Warm the sauce, stir in a knob of butter and add the rest of the morklerne.

Remove the foil from the pig's feet and put them on a plate. Put the sauce around and server URf.eks. almond potato puree.