Lambs' Trotters a la Poulette and a la Didier

Singe with alcohol about two dozen well cleaned lambs' trotters, cook them in white stock (No. 182); suppress the hairy tuft found between the two divisions of the forked hoofs; shorten the bones of these hoofs and then split each foot in two lengthwise, and take out the large shank bone. Put some flour into a saucepan, dilute it with cold water and add salt, whole peppers, vinegar, and a bunch of parsley garnished with thyme and bay leaf; moisten with more water then put in the feet either singly or else three bunched firmly together; boil, skim, and continue the boiling slowly for five or six hours either on the corner of the range or else in a slack oven. Drain the feet and place them in a flat saucepan with mushrooms and veloute sauce (No. 415); season, boil, and thicken with egg-yolks, cream, fresh butter, lemon juice, and chopped parsley.

A la Didier.—Prepare and cook twenty-four feet as indicated for the above. Fry two tablespoonfuls of chopped onions in butter; when a light golden color, besprinkle with flour, and allow it to cook a few moments without browning; dilute this with some stock (No. 194a), adding a bunch of parsley and some mushroom parings; after it has cooked some time, skim off the fat and run the sauce through a sieve, then add to it the feet and some turned and channeled mushroom heads (No. 118); thicken with egg-yolks and fresh butter, and finish with strained lemon juice, and chopped parsley; serve very hot.