A guide to modern cookery

sometimes combined with the apple sauce. 1399—ZAMPINO DE MODÈNE Zampino, or stuffed leg of pork, is a product of Italian pork-butchery. It is cooked like a ham, after having been tied in a napkin lest its skin burst. Served hot, it is accompanied by a Madeira or tomato sauce, a garnish of boiled, braised, or _gratined_ cabbages; of French beans, or of potato purée. 1400—ZAMPINO FROID Zampino is served cold, alone or mixed with other meats; but it is used more particularly as a hors-d’œuvre. For this purpose, cut it into the thinnest possible slices. 1401—OREILLES A LA ROUENNAISE After having singed and well cleaned the inside of the pig’s ears, cook them in water, salted to the extent of one-third oz. of salt per quart, together with a garnish of vegetables as for pot-au-feu. This done, cut them across in suchwise as to have the end where the flesh is thickest on one side, and the thinnest end on the other side of the strips. Chop up the thick portion; cut the other into collops, and put the whole into a saucepan with one-quarter pint of half-glaze with Madeira. Cook gently for thirty minutes. This done, add to the minced ears, one and one-half lbs. of sausage meat and a pinch of chopped parsley. Divide up the whole into portions, weighing three oz; wrap each portion in a piece of pig’s caul, insert a collop of ear into the wrapping, and give the latter the shape of ordinary _crépinettes_. Grill gently, until the cooking is three-parts done; sprinkle with butter and raspings, and complete the cooking of the _crépinettes_, colouring them in so doing. Dish in a circle, and serve a Madeira sauce at the same time. 1402—OREILLES A LA SAINTE MENEHOULD Cook the ears as explained above, and let them cool. Cut them in two, lengthwise; coat them with mustard; sprinkle them with melted butter and raspings, and grill them gently. Ears are usually served plain, but they may be accompanied by apple sauce. 1403—PIEDS DE PORC TRUFFÉS Truffled pig’s trotters may be bought already prepared; all that