[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 [440] ]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[!-- TN: original lacks circumflex --] 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]
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.