What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Feet In Aspic
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- #83033
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 pound pigs' feet or calves' feet
1/2 pound lean pork or veal shanks
3 carrots, pared
1 onion, cut in quarters
2 stalks celery
OR
1 small celery root
2 bay leaves
5 peppercorns
3 whole allspice
2 cloves garlic, crushed (optional)
water
1 tablespoon salt
1/2 cup chopped fresh parsley
1/3 cup vinegar
lemon wedges
fresh parsley sprigs
directions
Have the butcher skin and split pigs' feet.
Cook pigs' feet, pork, vegetables, bay leaves, peppercorns, allspice, garlic and water (to cover) in a covered sauce pot for 2 hours on low heat. Skim off foam and add salt, parsley and vinegar. Cook for another 2 hours.
Strain off the stock and set aside. Take out pigs' feet and carrots. Discard onion and spices. Dice meat and slice carrots.
Arrange sliced carrots on the bottom of an oiled 2-quart mold. Put meat on top of carrots in mold. Add parsley.
Pour stock into mold. Chill until set, at least 4 hours.
Skim off fat. Unmold onto a platter. Garnish with lemon wedges and parsley sprigs.
added by
BigBoy
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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