Recipe#8595
Title: RAGOUT DE PATTES ET DE BOULETTES - PETIT POUC
From the Petit Poucet Restaurant.
RAGOUT DE PATTES ET DE BOULETTES - PETIT POUC
4 Pork hocks, halved1 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.