Braised Pig’s Trotters À la Parisienne

Filling For the Trotters

• 20g Unsalted butter
• 50g Calves sweetbreads from the pancreas, blanched, peeled and diced

In a heavy-based frying pan melt the butter until it begins to froth, add the diced sweetbreads and cook until evenly browned. Season with salt and freshly ground pepper, transfer to a tray and allow to cool.

Dice the chicken breast and blend in a chilled food processor for 1 minute. Add the egg white and continue to blend until thoroughly mixed before adding the cream in a slow stream.