Sheep's Trotters a la Poulette

Prepare and cook them as for the vinaigrette (No. 1660); then drain. Put some veloute sauce (No. 415) reduced with mushroom liquor into a saucepan, add the trotters and some turned or channeled mushrooms (No. 118) previously cooked. Boil, season with salt and pepper, and thicken with egg-yolks diluted in cream, and just when ready to serve incorporate fresh butter, lemon juice and chopped parsley.