Recipe no. 272 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 133.
Ingredients
- pig's trotters
- water
- onions
- carrots
- thyme
- bay leaf
- parsley
- celery
- garlic
- cloves
- sausage meat
- truffles
- caul fat
- egg
- breadcrumbs
Preparation
- Cooking the trottersPlace the pig's trotters, split in two, in a saucepan, cover generously with water, garnish with onions, carrots, thyme, bay leaf, parsley, celery, garlic and cloves, season and cook 4 to 5 hours covered.
- Pressing the trottersTake the trotters out and remove all the bones, spread them side by side on a dish or a marble slab, place a clean board on top with a weight to act as a press and let cool.
- Preparing the crepinettesCut the trotters into square or rectangular pieces of about 5 to 6 cm a side, put on each piece a spoonful of fine sausage meat mixed with a few chopped truffles.
- Shaping and grillingWrap in caul fat, dip in beaten egg, roll in breadcrumbs and grill. Serve with a Perigueux sauce.
Reboul's text
Put into a saucepan the number of pig's trotters needed, after splitting them in two, cover generously with water so that they are well submerged; garnish with 2 onions cut into quarters, 2 or 3 carrots, a sprig of thyme, 2 bay leaves, parsley, celery, 2 cloves of garlic and cloves; season and let cook 4 to 5 hours covered.
Take them out then, remove all the bones, spread them side by side on a dish or a marble slab, put a clean board on top, on it some weight to act as a press and let cool.
Cut them then into square or rectangular pieces of suitable size, about 5 to 6 centimetres a side. Put on each piece a spoonful of very fine sausage meat mixed with a few chopped truffles; wrap in caul fat, dip in beaten egg, roll in breadcrumbs and grill. Serve with a Perigueux sauce at the same time.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| bagna | moisten |
| desbarrassa | remove |
| esquicha | press |
| crespino | caul fat |
| atrempa | dip |
| grasiha | grill |
| sausso | Perigueux sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 272, page 133. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.