*  Exported from  MasterCook  *
 
               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.
  
 
 
                    - - - - - - - - - - - - - - - - - -