Chapter XV · Relevés and Entrées · No. 1326
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1326, p. 440. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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