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 No. 168, Cooked Marinade for Venison.

A few moments before serving, dip the half-trotters into batter (No. 232, Batter for Vegetables) 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.