Oreilles de Porc à la Sainte-Menehould (Grilled Crumbed Pig's Ears)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pig's ears
- mustard
- butter
- breadcrumbs
- purée of potatoes
Instructions
- Cook the ears as indicated and split them in two lengthwise.
- Coat them lightly with mustard.
- Breadcrumb them with butter.
- Grill them gently.
- Serve them just as they are, or with a purée of potatoes separately.