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.