Recipe: Pig's Foot in Walnut Crust

Ideally, you should start this recipe the day before.

1 Around your area, find small pieces of wooden crates so you can make 8 splints the same length as your pig's feet, place 1 on top and 1 underneath, then tie them in 3 places so they stay straight during cooking.

2 In a large pot, pour all your broth ingredients, add 6 liters (6.25 qt) of water, salt (lightly) then add your pig's feet, cook for 3.5 hours at a very low boil.

3 After 2 hours of cooking, remove 1 liter (1.1 qt) of this cooking liquid, strain it, it will be used later to moisten our lentils.

4 When your feet are cooked, remove them from the broth* and let them cool completely.

5 In a small pot, add a little duck fat or walnut oil, then sweat your dried porcini mushrooms, drained and cut into small squares, and your smoked magret lardons, add your lentils, then add your liter of pig's foot cooking liquid that you had kept, cook gently for 20 minutes.

6 Here your feet are cold, remove the splints, then prepare 2 dishes, one with your beaten eggs and the other with the walnut breadcrumbs, coat them first in egg (anglaise) then in breadcrumbs, then place them in the freezer for 15 minutes.

7 Preheat your oven to 240°(th8)