Pigs' Trotters in Blanquette
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Any part of pork or veal is good done in this way.
- Take your pieces of meat and fry them in butter till they are a good golden brown color.
- Put them in a pan, covering them with water, and adding a sliced onion, a bay leaf, a whole carrot, a leek, pepper, salt,--let it all simmer gently over a slow fire till the meat is cooked but not boiled.
- Take the pieces from the liquor and pass it through a sieve.
- Mix a little rice flour in a cup of cold water, stirring well.
- Drop in the juice of half a lemon and the beaten yolk of an egg, which stir round quickly.
- Put in the meat again for a moment and serve it with boiled potatoes.