Recipes

"A day in advance, cut the lamb, beef and pork into thick slices and place them in a large bowl.

Add the wine.

Trim and thoroughly wash the leeks.

Cut into short lengths.

Peel and chop 2 of the onions.

Peel the garlic cloves.

Add the leeks, onions, garlic cloves (whole), and bouquet garni to the bowl with the meat.

Season with salt and pepper.

Cover and let marinate overnight, refrigerated, stirring two or three times to allow the marinade to soak into the meat.

The following day, peel the remaining onions and the potatoes.

Slice the potatoes into rounds.

Chop the onions.

Using a slotted spoon, remove the meat from the marinade.

Drain the marinade through a fine sieve.

Cut the pigs' feet in half lengthwise.

Blanch them in a large pan of boiling water for 5 minutes.

Drain thoroughly.

Preheat the oven to 350° F

Place a layer of potatoes in the bottom of a large, deep, ovenproof baking dish (preferably earthenware).

Sprinkle with some of the chopped onions.

Add a layer of meat, followed by two halves of the split pigs' feet.

Continue to layer the ingredients in this manner, alternating potatoes, onions, and meat, seasoning between layers with salt and pepper.

Dilute the marinade with about 4 cups water, and add to the baking dish.

In a small bowl, combine enough flour and water to make a sticky dough.

Form it into a long cord and place it around the rim of the baking dish.

Moisten the edge of the dish cover with warm water and press down firmly on the dough to form a seal.

Place the baking dish over medium heat just long enough to start the cooking.

Then transfer to the preheated oven and let cook for 3 hours.

When cooked, remove the large slices of meat and cut them into pieces to allow everyone to taste some of each.

Serve with a simple salad."