Piere Koffman's stuffed pigs' trotters with morels
Originally served at La Tante Claire
Serves 4
4 pigs' back trotters
100g carrots, diced
100g onions, diced
150ml dry white wine
1 tbs port
150ml veal stock
225g veal sweetbreads, blanched and chopped
75g butter, plus a knob for the sauce
20 dried morels, soaked until soft, and drained
1 small onion, finely chopped
1 chicken breast, skinned and diced
1 egg white
200ml double cream
knob of butter, to serve
salt and freshly ground pepper
