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Start by preparing the pigs’ back trotters by having them deboned at your butcher's.
In a pan, melt a knob of unsalted butter and sauté the diced carrots and onions until they are soft.
Add the dry white wine and port to the pan, allowing it to simmer and reduce slightly.
Stir in the veal stock and let it cook for a few minutes.
In a separate bowl, combine the blanched and chopped veal sweetbreads with the soaked morels.
Incorporate the sautéed vegetable mixture into the sweetbreads and morels, mixing well.
Add the mashed potato to the mixture, seasoning with salt and pepper to taste.
In another bowl, whip the double cream until it forms soft peaks, then gently fold in the egg white.
Finally, add the diced chicken breast and finely chopped onion to the mixture, ensuring everything is well combined.
Transfer the mixture into the prepared trotters and place them in a baking dish.
Cover with foil and bake in a preheated oven until heated through and the flavors meld together.