The Nasty Bits: Crisp Fried Pig's Ears

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2 pig's ears

1 onion, peeled and washed

2 carrots, chopped coarse

2 stems of celery, chopped

1 cup dry white wine or vermouth

A bouquet garni (thyme, parsley, marjoram, etc)

Salt to taste, about 1 teaspoon

1/4 cup cornstarch and flour, equal parts of

1 quart of oil, for frying

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