Crepine of Lambs' Trotters, Perigueux Sauce

Prepare and cook the lambs' trotters the same as for the poulette (No. 1768), drain and wipe; open them lengthways, and bone them entirely, using the utmost precaution not to tear the flesh; divide each one into two parts, season and fill the hollow place in each half foot with a salpicon composed of truffles, veal udder and cooked foies-gras, combined with raw quenelle forcemeat (No. 92), and a little baking forcemeat (No. 81); place on each four slices of truffle; wrap each half foot in a band of "crepine" or caul fat, previously well dried and beaten between two cloths to reduce its thickness; roll these crepines in melted butter, then in bread-crumbs, smooth and equalize the surfaces with the blade of a knife, and boil them for twenty to thirty minutes over a very slow fire, turning them during the operation. Dress them on a very hot dish, and serve with a sauce-boat of Perigueux sauce (No. 517).