Old French Recipes – Pigs’ Ears

Menu of Kings

Take some pig ears and cut them by halves; next, cut them into very fine fillets, put them on a plate; cut some onions into slices and next, cut them in fillets like the ears; take a dish and put a bit of butter into it and put in your onions and pass them through it a few times; next powder them with a pinch of flour and wet them with gravy and let them simmer; when ready to serve, put in a little puree and mustard; check that they taste right and set them out on the plate and serve warm as a sweet course.

Recipe from La Chapelle’s ‘Le Cuisinier Moderne’ (1736)


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