(1766). Lambs' Trotters A La Bordelaise And A La Boedelaise Wenberg (Pieds D'Agneau A La Bordelaise Et A La Bordelaise Wenberg)

Scald, scrape and singe twenty-four lambs' feet, split them underneath through the thickness of the meat their whole length, remove the pointed hoof bones leaving the foot whole. Dilute a small handful of flour with cold water in a saucepan able to hold three gallons, add to it salt, whole peppers, parsley leaves, thyme, bay leaf, cloves, garlic and carrots cut in four; put in the feet and let cook for five hours; when done, drain. Fry six shallots colorless in butter, moisten them with red wine, a little espagnole sauce (No. 414), brandy and meat glaze (No. 402); season with salt and pepper, add the feet, simmer and serve them in a very little sauce.

A La Bordelaise Weinberg

Prepare as for the above adding finely minced hot peppers, plenty of brandy and red wine, and when ready to serve, a little freshly ground black pepper.

(1767). Lambs' Trotters A La Chantilly (Pieds D'Agneau A La Chantilly)

Prepare the feet the same as indicated for poulette (No. 1768), placing them in a saucepan with two spoonfuls of chopped onions and shallots; moisten with two gills of white wine, and reduce to half, adding two gills of veloute sauce (No. 415). a garnished bouquet (No. 123), and a few fresh mushroom peelings; boil and reduce the sauce without ceasing to stir, incorporating slowly in it a few spoonfuls of mushroom broth, and when it is well reduced and succulent, strain and add to it the lambs' trotters; let them simmer in the sauce for twelve minutes over a very slow tire; at the last moment thicken the sauce with two raw egg-yolks diluted in cream. Take the stew from the fire and finish it with a few pieces of butter, a pinch of chopped parsley and lemon juice. Dress the feet on a hot dish, strain the sauce over, and surround with a string of small stuffed mushrooms (No. 650), or should they be too large cut them in two.

(1768). Lambs' Trotters A La Poulette And A La Didier (Pieds D'Agneau A La Poulette Et A La Didier)

Singe with alcohol about two dozen well cleaned lambs' trotters, cook them in white stock (No. 182); suppress the hairy tuft found between the two divisions of the forked hoofs; shorten the bones of these hoofs and then split each foot in two lengthwise, and take out the large shank bone. Put some .flour into a saucepan, dilute it with cold water and add salt, whole peppers, vinegar, and a bunch of parsley garnished with thyme and bay leaf; moisten with more water then put in the feet either singly or else three bunched firmly together; boil, skim, and continue the boiling slowly for live or six hours either on the corner of the range or else in a slack oven. Drain the feet and place them in a flat saucepan with mushrooms and veloute sauce (No. 415); season, boil, and thicken with egg-yolks, cream, fresh butter, lemon juice, and chopped parsley.

A La Didier

Prepare and cook twenty-four feet as indicated for the above. Fry two table-spoonfuls of chopped onions in butter; when a light golden color, besprinkle with Hour, and allow it to cook a few moments without browning; dilute this with some stock (No. 194a), adding a bunch of parsley and some mushroom parings; after it has cooked some time, skim off the fat and run the sauce through a sieve, then add to it the feet and some turned and channeled mushroom heads (No. 118); thicken with egg-yolks and fresh butter, and finish with strained lemon juice, and chopped parsley; serve very hot.

(1769). Lambs' Trotters With Tarragon Gravy - Stuffed And Broiled (Pieds D'Agneau Au Jus D'Estragon - Farcis Et Grilles)

Prepare and cook the trotters the same as for the Poulette (No. 1768);(do not remove the shank bone before cooking); drain them from their stock and while yet hot suppress this bone without deforming the foot; fill the empty space made by abstracting the bone with a fine quenelle forcemeat (No. 92) containing halt its quantity of foies-gras from a terrine and chopped up truffles, seasoning very highly. Beat up two raw eggs, add salt and two spoonfuls of cooked fine herbs (No. 385); dip the lamb trotters in this egg mixture one by one, drain well, then roll them in white bread-crumbs, afterward steeping them in melted butter; range them as fast as they are completed on a broiler and broil for twenty minutes over a slow fire, turning them over. Dress on a hot dish, pouring some clear,gravy (No. 404) on the bottom of the dish to which has been added some blanched tarragon leaves.