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Ragout De Pattes Et De Boulettes- Petit Pouc

Ragout De Pattes Et De Boulettes- Petit Pouc comes together with Butter, Brown Flour, Garlic Minced, Ground Cinnamon, and Bread Crumbled. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 clove
• 1/2 tsp
• 2 slice
• 1/4 cup

Method (preview)

1. 1

   Spread all-purpose flour in a large, heavy frying pan and heat over medium heat, stirring, until flour turns a medium brown.

2. 2

   May be refrigerated for several months.

3. 3

   Place pork hocks in a large heavy pot with onion, bay leaf, savory, thyme and cloves.

4. 4

   Cover with cold water, bring to a boil, skim off any scum from surface, then reduce heat and simmer very slowly for 2 - 2.

5. 5

   Remove meat from bouillon and set aside.

6. 6

   Strain bouillon and skim off fat. (You may chill bouillon and then remove all solid fat before continuing recipe.) Using the same large pot, melt butter and blend in browned flour.

7. 7

   Cook on medium heat, stirring, until mixture bubbles all over, then add strained bouillon.

8. 8

   Heat, stirring, until mixture thickens.

9. 9

   Season to taste with salt & pepper.

10. 10

    Add pork hocks and cooked meatballs and simmer gently for about 30 minutes. Season to taste with salt & pepper.

11. 11

    Combine pork with onion, garlic, cinnamon, cloves, salt, pepper, crumbled bread and the beaten egg, blending well.

12. 12

    Blend in just enough flour to make mixture firm.

13. 13

    Shape into meatballs, about 1 - 1.

14. 14

    Grease a large, heavy fryin pan and brown meatballs well on all sides, continuing to cook on low heat for about 15 minutes.