For the pigs' trotters:
Singe off the hairs from the skin first. Place the trotters in a heavy based pan with the butter, vegetables, garlic and wine, adding enough water to cover and simmer gently for 1 ½ hours until the trotters are soft to touch. After the trotters are cooked, take them out of the pan and de glaze the pan with the cooking liquor – the white and red wine. Add the veal stock and reduce by two thirds. Season the pig trotters, with the thyme, bay leaves and some salt and pepper, and add them to the reduced veal stock. Cook for at least 6 hours, basting regularly, in an oven at 150 °C. Pass the stock through a sieve, and save for the sauce.
For the stuffing:
In a pan heat the oil, garlic, thyme and bay leaf. When hot, add the black puddings, and once cooked, take off the heat and cool.
For the chicken mousse – use a food processor and blitz the chicken until minced. Then add the egg white and salt and pepper. When emulsified together, scrape around the sides and slowly pour in half of the cream. When emulsified, scrape around the sides again, then blitz the rest of the cream into the mix. Remove the mixture, and chill. When the black pudding is cold, remove the skin and then mix into the chicken mousse. Stuff the mixture into the pigs trotters, wrap in foil and put in the oven for 1 hour. Remove, and serve.
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