(for two crubeens)
2 crubeens (trotters) from the hind leg if possible cleaned and singed
1 chicken leg
1 small onion
1 bouquet garni
1tsp tomato purée
40g wild mushrooms
2 pints of stock
1 small carrot
1 slice bread
Soak the trotters overnight in salted water.
In a little butter sweat off the chopped onion and carrots in a large ovenproof casserole. Add the crubeens tomato purée and stock. Cover and put in the oven for 3-4 hours at a low heat.
While the crubeens are cooking prepare the mousse stuffing.
Bone the chicken leg and put the meat into a food-processor with a pinch of salt and pepper. For 50g of meat add 90g cream. Mix lightly.
Strain the crubeens reserving the liquid then open them out into a large square chopping off the trimmings and putting them into the chicken mousse. Mix in and season to taste.
When the crubeens have cooled down a little fill them with the mousse. Wrap into a sausage shape in silver foil. Tie up and reserve in the fridge until shortly before the meal.
for the wild mushroom pudding
Sieve the liquid in which the crubeens have been cooked together with the vegetables. If the consistency is too thick add water.
Bring to the boil and take off any excess grease then sieve again. The liquid should be the consistency of a light jus. Reserve.
Butter the inside of two ramekin dishes and dust with flour.
Mix 100g cream with one egg and a few wild mushrooms. Season to taste.
Pour into the ramekins with four cubes of diced bread. Cook it in a bain-marie for 10 minutes.
Put the crubeens in their silver foil in a pot of hot but not boiling water and keep them at that temperature in the oven for 15 minutes.
Remove the foil from the crubeens and cut them into five large slices.
Serve with the bread pudding in the middle of the plate surrounded by slices of crubeen and the reserved "jus" as sauce. Accompany with mashed potatoes.