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In French Switzerland, after a pig has been killed and the ham has been salted, the blood puddings made and the lard rendered down, the remaining parts are often used to make jelly. This is a recipe for real home-made jellied pork platters, as made in peasant homes and country inns.
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| What You Need: |
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4 pig's trotters
2 pig's ears
1 pig's head
1 bay leaf
Cooked carrot, hardboiled egg and gherkin to garnish
8 - 9 pints salted water
1 onion
3 - 4 egg whites
2 cloves
1/3 pint sharp white wine
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| How To Cook: |
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1. Free the trotters, ears and head of blood by soaking them in cold water for some hours, and then simmer them for 3 - 4 hours in salted water, with the onion, cloves and bay leaf.
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2. Take out the meat, bone it, wrap it in a clean cloth and press it into an oblong loaf about 1˝ - 2 inches thick.
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3. Put it in a press between two boards, with some weights on top, and leave till the next day; strain the jelly and leave in a cool place.
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4. The next day, cut the meat into slices, put on to platters and garnish with cooked carrot, hardboiled egg and gherkin.
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5. Remove the fat from the jelly, clarify it with the egg whites and add the white wine, then strain through a cloth.
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6. When it is cold, pour it over the meat to cover it and leave to set before serving.
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