Pieds de Porc Truffés (Truffled Pig's Trotters)

Ingredients

• pig's trotters
• 200 grammes fine pork hash
• 150 grammes chopped truffles
• 3 slices of truffle
• caul
• melted butter
• sauce Périgueux
• very fine purée of potatoes (optional)

Instructions

1. Cook the trotters by the procedure given for the Ears served au naturel, bone them entirely and let them cool.
2. Cut the flesh into large dice.
3. Mix the dice into a fine hash of pork, reckoned at 200 grammes per trotter, into which 150 grammes of chopped truffles, raw as far as possible, have been worked per 500 grammes of forcemeat.
4. Divide into portions of 100 grammes and shape each in the form of a crépinette, pointed at one end.
5. Lay 3 slices of truffle on each portion and wrap it in a very supple piece of caul.
6. Sprinkle with melted butter and grill very gently, so that the heat penetrates the whole thickness of the hash.
7. Dress in a crown and serve a sauce Périgueux separately; a very fine purée of potatoes may also accompany them.