Ingredients
(per trotter)
1 trotter cleaned singed and boned-out etc
For the braise
Stock
Red wine
Mirepoix (carrot celery onion leek)
Bouquet garni
For the farce
300g of stiff mashed potato
75g of finely chopped shallots
50g of shredded spring greens
A little goose fat
Salt and pepper
A sheet of crépine(caul fat)
Method
Braise the boned trotters in a tray in the oven. Cover them with the braise (make by mixing the braise ingredients together) and cook until the trotters give when you pinch them. Let them cool until manageable before you stuff them. Do not let them get completely cold as the jelly will make the job impossible.
Make the mashed potato but do not add any milk or butter instead leave it stiff.
Fry the shallots in a little goose fat. Blanch the shredded cabbage. Mix shallots cabbage and potatoes and season well.
Stuff the trotters with the potato mixture and hold them in their shape by wrapping around with caul fat. Place them on a tray and put them into the fridge to rest.
To serve sauté just long enough to add some colour and then transfer to a hot oven. Cook until crisp for about 30 minutes.