Pieds de mouton à la Poulette (Sheep's Trotters à la Poulette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheep's trotters
- blanc
- 4 décilitres Sauce à la Poulette
- mushrooms
- chopped parsley
Instructions
- Cook the trotters in a blanc and drain them.
- Add them to the Sauce à la Poulette, to which mushrooms have been added.
- Dish in a timbale and sprinkle with a pinch of chopped parsley.