Glissants
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | cups | Flour |
| 2 | teaspoons | Baking Powder |
| 1 | teaspoon | Salt |
| ½ | cup | Pork feet broth or chicken broth |
| 3 | Pork's feet (up to 4) | |
| 2 | Onions | |
| 3 | Whole cloves (stick into onions) | |
Directions
PORK' FEET BROTH
Combine all ingredients. Roll as thinly as possible and cut in 1 in.
squares. Drop in about 4 cups boiling broth, lower heat and simmer until nice and tender. (She couldn't tell me how long that was, maybe 15 min...) Serve with meatballs or ham.
Pork' feet broth: Cover with water and cook 45 minutes in pressure cooker or a few hours until meat falls from the bone. Use meat with meatballs stew and use broth to cook Glissants and to include in with meatballs gravy.
NOTES : Can be frozen after cut and before cooked.
Posted to Bakery-Shoppe Digest V1 #241 by Francine Boucher <fboucher@...> on Sep 15, 1997