Oreilles de Porc à la Rouennaise (Pig's Ears, Rouen Style)

Ingredients

• pig's ears
• 1½ décilitres sauce Demi-glace with Madeira
• 350 grammes sausage meat
• a pinch of chopped parsley
• caul
• melted butter
• breadcrumbs
• sauce Madère

Instructions

1. Cook the pig's ears as if to serve them au naturel.
2. Separate each ear crosswise, so as to have the thick part on one side and the flat part on the other.
3. Chop the thick part and cut the flat part into pieces.
4. Simmer the whole for half an hour in a décilitre and a half of sauce Demi-glace with Madeira, then let it cool.
5. Withdraw the pieces and add to the sauced hash 350 grammes of sausage meat per ear and a pinch of chopped parsley.
6. Divide into 100-gramme portions and roll each into a ball with a piece of ear in the middle.
7. Wrap each in caul, sprinkle with melted butter and grill gently.
8. At three quarters of the cooking, sprinkle with breadcrumbs and finish cooking, letting them colour.
9. Serve a sauce Madère separately.