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Sheep's Trotters, Stuffed

Take some sheep's trotters, as in the recipe SHEEP'S TROTTERS A LA POULETTE, and stew them in the same manner, but do not let them be overdone, as they are to be stuffed with a forcemeat, which could not be done in the latter case. Introduce forcemeat for quenelles in the room of the bones. When the trotters are well stuffed, put them between layers of bacon, and moisten them with a poele (see POELE). Stew them for half an hour only, on account of the forcemeat. Drain them, and cover with a sauce well seasoned, either white or brown, according to taste. As they are to be served whole, when you bone them, mind you do not injure the skin, or they would not hold the forcemeat that you must put in. This dish is excellent, as well for the taste as for health. It is particularly good for weak stomachs. The sheep's trotters are very good likewise, when they have been done as above, fried in the following way. When they are cold, add some of the sauce to them all round; then dip them in crumbs of bread, and in a batter and crumbs again; fry them of a good colour, and serve with tomato sauce.