Yogurtlu Paca

Directions

1. 1
   Scrub the feet thoroughly.
2. 2
   In a large pan, blanch them in boiling water for 5 minutes and throw out the scum with the water.
3. 3
   Cover with fresh water, and add the lemon rind, garlic, salt, and pepper.
4. 4
   Bring to the boil and simmer for 34 hours, until the meat is practically falling off the bones.
5. 5
   Lay the slices of toast in one layer in a large shallow ovenproof dish, and moisten well with stock from the feet.
6. 6
   Extract the feet and bone them, arranging the meat on top of the soaked toast.
7. 7
   Sprinkle on more stock if the dish seems too dry (reserving some for the garnish), cover, and keep warm, or reheat when ready to serve.
8. 8
   Prepare the garnish when ready to serve.
9. 9
   Beat the yogurt with a few tablespoons of stock, the garlic, salt, and white pepper.
10. 10
    Melt the butter in a small saucepan and add paprika.
11. 11
    Remove the dish from the oven and serve smothered with the yogurt and sprinkled with a trickle of red paprika butter.