Recipe - Ragout De Pattes Et De Boulettes - Petit Poucet Restaurant

RAGOUT DE PATTES
4 Pork hocks, halved
1 lg Onion
1 Bay leaf
One half teaspoon Dried savory
One half teaspoon Dried thyme
One fourth teaspoon Ground cloves
Cold water
2 tablespoon Butter
2 tablespoon Brown flour (see note)

BOULETTES
2 pound Lean ground pork
1 lg Onion finely chopped
1 Clove garlic, minced
One half teaspoon Ground cinnamon
One half teaspoon Ground cloves
Salt & fresh ground pepper
2 Slices of bread crumbled
1 Egg, beaten
One fourth cup Oatmeal flour (up to One half c)

How to make Brown Flour:
Spread allpurpose 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.
Allpurpose 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.
Posted to MMRecipes Digest V4 #017, by jarin@odyssee.net (Jacques Lorrain)
on Thu, 16 Jan 1997.