A guide to modern cookery

mode of preparation changes according to their size. Thus, if they are small, they are served whole, after having been trimmed, sometimes larded; and _sautéd_. If they are large, they are divided into two or three parts, cut laterally and aslant; they are flattened, trimmed to the shape of ellipses, seasoned, dipped in melted butter, sprinkled with fine bread-crumbs, and finally, gently grilled. Minion fillets of beef, obtained from the narrow extremity or head of the fillet, are also used occasionally; and these are generally flattened, dipped in butter and fine bread-crumbs, and grilled. These fillets are served chiefly with vegetable purées or with _macédoines_ of fresh vegetables. The sauces best suited to them are the Béarnaise and the Robert Escoffier. 1323—SHEEP’S TONGUES Salted or fresh sheep’s tongues make an excellent luncheon entrée. They are cooked after the manner of ox and calf’s tongues, due allowance being made for the difference of size. The various garnishes given for ox and calf’s tongues may also be used in this case. 1324—SHEEP’S TROTTERS Sheep’s trotters, as they reach us from the purveyor, should first be well singed over spirits of wine, and then rubbed with a clean piece of linen. The little tuft of hair in the cleft of the hoof is next removed, the hoof itself is suppressed, and the trotters are split open lengthwise and boned. Sheep’s trotters are cooked like calf’s feet, in the special _court-bouillon_ or blanc, given under No. 167. 1325—FRITÔT OF SHEEP’S TROTTERS Fifteen minutes before frying them, put the sheep’s trotters into a receptacle with lemon juice, a few drops of oil and some chopped parsley; keeping the quantity of these ingredients in proportion to the number of trotters. Be careful to toss the latter from time to time in the _marinade_. A few moments before serving, dip the half-trotters into batter (No. 232) and plunge them into an abundant and hot frying-medium. Drain them when the batter is nicely dry and golden; and dish on a napkin with a border of very green fried parsley. Serve a tomato sauce separately. 1326—PIEDS DE MOUTON POULETTE