727 | Pig’s Feet à la St. Hubert.
—Split three good-sized, boiled pig’s feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in fresh bread-crumbs. Put them to broil for four minutes on each side, and then serve with half a pint of hot piquante sauce (No. 203), to which has been added a teaspoonful of diluted mustard. Pour the sauce on the dish, and arrange the feet nicely upon it.