Ragout de pattes et de boulettes - petit pouc

Yield: 10 Servings MM

Ingredients:

4 Pork hocks halved
1 lg Onion
1 Bay leaf
1/2 ts Dried savory
1/2 ts Dried thyme
1/4 ts Ground cloves Cold water
2 tb Butter
2 tb Brown flour (see note) MMMMM-------------------------BOULETTES------------------------------
2 lb Lean ground pork
1 lg Onion finely chopped
1 Clove garlic minced
1/2 ts Ground cinnamon
1/2 ts Ground cloves Salt & fresh ground pepper
2 Slices of bread crumbled
1 Egg beaten
1/4 c Oatmeal flour (up to 1/2 c)

Instructions:

How to make Brown Flour: Spread all-purpose flour in a large heavy frying pan and heat over medium heat stirring until flour turns a medium brown. May be refrigerated for several months. How to make Oatmeal Flour: Oatmeal flour may be made by pulverizing roled oats in a food processor. All-purpose flour may be substituted. Ragout de Pattes: Place pork hocks in a large heavy pot with onion bay leaf savory thyme and cloves. 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 hours or until pork hocks are tender. Remove meat from bouillon and set aside. 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. Cook on medium heat stirring until mixture bubbles all over then add strained bouillon. Heat stirring until mixture thickens. Season to taste with salt & pepper. Add pork hocks and cooked meatballs and simmer gently for about 30 minutes. Season to taste with salt & pepper. Boulettes: Combine pork with onion garlic cinnamon cloves salt pepper crumbled bread and the beaten egg blending well. Blend in just enough flour to make mixture firm. Shape into meatballs about 1 ~ 1.25 inch in diameter. Grease a large heavy fryin pan and brown meatballs well on all sides continuing to cook on low heat for about 15 minutes. Makes 12 - 15 meatballs. From the Petit Poucet Restaurant.