Lambs' Trotters with Tarragon Gravy—Stuffed and Broiled

Prepare and cook the trotters the same as for the Poulette (No. 1768); (do not remove the shank bone before cooking); drain them from their stock and while yet hot suppress this bone without deforming the foot; fill the empty space made by abstracting the bone with a fine quenelle forcemeat (No. 92) containing half its quantity of foies-gras from a terrine and chopped up truffles, seasoning very highly. Beat up two raw eggs, add salt and two spoonfuls of cooked fine herbs (No. 385); dip the lamb trotters in this egg mixture one by one, drain well, then roll them in white bread-crumbs, afterward steeping them in melted butter; range them as fast as they are completed on a broiler and broil for twenty minutes over a slow fire, turning them over. Dress on a hot dish, pouring some clear gravy (No. 404) on the bottom of the dish to which has been added some blanched tarragon leaves.