*Pieds de Cochon Farcis aux Morilles

Piere Koffman’s stuffed pigs’ trotters with morels & Marco Pierre White

boned pig’s trotter soaked overnight then cooked with carrots, celery, onion, white wine, veal stock, bay leaf & thyme.
Stuffing of soaked dried morels, sweetbreads, chicken mousse (made by processing chicken, tarragon, an egg and some double cream in a blender).
Sauce: chicken legs, the sweetbread trimmings, sliced mushrooms, shallots, garlic, thyme bay leaf., splash of sherry vinegar, and equal amount of cognac, Madeira, combination of chicken and veal stock to cover the bones and the vegetables, dried morels
Butter
one side of 6 large squares of foil.
season with salt and pepper.
few drops of lemon juice, one or two drops of cream and a knob of butter.
Serve with mashed potato, fried wild mushrooms, &roast button onions