A guide to modern cookery

For this dish the trotters should, as far as possible, be freshly cooked. For twenty trotters prepare two-thirds of a pint of poulette sauce; add the trotters thereto, well drained; toss them in the sauce, and dish them in a timbale with a sprinkling of chopped parsley. 1327—PIEDS DE MOUTON ROUENNAISE Instead of cooking the sheep’s trotters in a _blanc_, braise them; add a little Madeira to their braising-liquor, and cook them thoroughly. Prepare a forcemeat, consisting of one and one-half lbs. of very fine sausage-meat; three oz. of chopped onions, cooked in butter without colouration, and a large pinch of parsley. When the trotters are cooked, transfer them to a dish; almost entirely reduce their braising-liquor; add to this two liqueur-glassfuls of burnt brandy, for each ten trotters, and add this reduced braising-liquor to the forcemeat. Cut ten rectangles six inches long by four inches wide out of pig’s caul. Spread a tablespoonful of forcemeat over each; set two trotters on the forcemeat of each rectangle; cover up with forcemeat, and draw the ends of the caul together in suchwise as to enclose the whole. Sprinkle with bread-crumbs and melted butter; grill gently, and serve. 1328—PIEDS DE MOUTON TYROLIENNE Cook a fair-sized chopped onion in butter, together with three peeled, pressed, and roughly-chopped tomatoes. Season with salt and pepper; add a pinch of chopped parsley, a little crushed garlic, one-sixth of a pint of Poivrade sauce, and twenty freshly-cooked and well-drained sheep’s trotters. Simmer for ten minutes and dish in a timbale. 1329—MUTTON KIDNEYS Mutton kidneys are either grilled or _sautéd_. When they are to be grilled, first remove the fine skin enveloping them, cut them in halves, without completely severing them on their concave side, and impale them on a small skewer, with the view of keeping them open during the grilling operation. Before grilling they may or may not be dipped in melted butter and rolled in bread-crumb. When they are to be _sautéd_, clear the kidneys, as before, of the thin skin which envelops them; cut them into halves, and then into slices one-quarter in. thick.