Lambs' Trotters a la Chantilly

Prepare the feet the same as indicated for poulette (No. 1768), placing them in a saucepan with two spoonfuls of chopped onions and shallots; moisten with two gills of white wine, and reduce to half, adding two gills of veloute sauce (No. 415), a garnished bouquet (No. 123), and a few fresh mushroom peelings; boil and reduce the sauce without ceasing to stir, incorporating slowly in it a few spoonfuls of mushroom broth, and when it is well reduced and succulent, strain and add to it the lambs' trotters; let them simmer in the sauce for twelve minutes over a very slow fire; at the last moment thicken the sauce with two raw egg-yolks diluted in cream. Take the stew from the fire and finish it with a few pieces of butter, a pinch of chopped parsley and lemon juice. Dress the feet on a hot dish, strain the sauce over, and surround with a string of small stuffed mushrooms (No. 650), or should they be too large cut them in two.