Hear we go:
Pigs' Ears (Schweinsohren)
Simmer the presoaked ears in clean water for 2 hours and then dry them. Brush with melted butter; season with nutmeg, chopped marjoram, salt, and pepper. Coat with bread crumbs and fry until golden brown in hot lard. Serve with caper sauce.
Grilled Pigs' Ears (Oreilles de porc grill‚es)
In this French variation, cut the simmered ears in half lengthwise, dip them in melted butter, then in bread crumbs, and put them in a hot oven until crisply done.
For au diable, cool the simmered ears, split them lengthwise, brush them with Dijon mustard, dip in melted butter, then bread crumbs, and crisp in the oven as above. Serve with sauce diable.
Hope this helps...
Janice |
