Ingredients
- 8 long fresh pigs' tails (7 to 9 inches; 4 pounds total; see cooks' note, below)
- 2 medium onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 2 celery ribs, chopped
- 1 head of garlic, cloves peeled
- 3 large sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
- Zest of 1 lemon, removed in strips with a vegetable peeler (avoid bitter white pith)
- 3 Turkish or 1 1/2 California bay leaves
- 10 whole black peppercorns
- 1 1/2 cups dry red wine
- 4 1/2 cups reduced-sodium chicken broth (36 fl oz)
- 2 tablespoons dry mustard
- 4 large eggs, lightly beaten
- 2 teaspoons salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups fine dry bread crumbs
- 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
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