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              RAGOUT DE PATTES ET DE BOULETTES - PETIT POUC

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----RAGOUT DE PATTES-----
   4                    Pork hocks, halved
   1       lg           Onion
   1                    Bay leaf
     1/2   ts           Dried savory
     1/2   ts           Dried thyme
     1/4   ts           Ground cloves
                        Cold water
   2       tb           Butter
   2       tb           Brown flour (see note)
                        -----BOULETTES-----
   2       lb           Lean ground pork
   1       lg           Onion finely chopped
   1                    Clove garlic, minced
     1/2   ts           Ground cinnamon
     1/2   ts           Ground cloves
                        Salt & fresh ground pepper
   2                    Slices of bread crumbled
   1                    Egg, beaten
     1/4   c            Oatmeal flour (up to 1/2 c)

  How to make Brown Flour:
  Spread all-purpose flour in a large, heavy frying pan
  and heat over medium heat, stirring, until flour turns
  a medium brown. May be refrigerated for several months.
  
  How to make Oatmeal Flour:
  Oatmeal flour may be made by pulverizing roled oats in
  a food processor. All-purpose flour may be substituted.
  
  Ragout de Pattes:
  Place pork hocks in a large heavy pot with onion, bay
  leaf, savory, thyme and cloves. Cover with cold water,
  bring to a boil, skim off any scum from surface, then
  reduce heat and simmer very slowly for 2 - 2.5 hours
  or until pork hocks are tender. Remove meat from
  bouillon and set aside. Strain bouillon and skim off
  fat. (You may chill bouillon and then remove all solid
  fat before continuing recipe.) Using the same large
  pot, melt butter and blend in browned flour. Cook on
  medium heat, stirring, until mixture bubbles all over,
  then add strained bouillon. Heat, stirring, until
  mixture thickens. Season to taste with salt & pepper.
  Add pork hocks and cooked meatballs and simmer gently
  for about 30 minutes. Season to taste with salt &
  pepper.
  
  Boulettes:
  Combine pork with onion, garlic, cinnamon, cloves,
  salt, pepper, crumbled bread and the beaten egg,
  blending well. Blend in just enough flour to make
  mixture firm. Shape into meatballs, about 1 - 1.25
  inch in diameter. Grease a large, heavy fryin pan and
  brown meatballs well on all sides, continuing to cook
  on low heat for about 15 minutes. Makes 12 - 15
  meatballs.
  
  From the Petit Poucet Restaurant.
 


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