Fritot de Pieds de mouton (Fritot of Sheep's Trotters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheep's trotters
- lemon juice
- oil
- chopped parsley
- frying batter (pâte à frire)
- fat for deep frying
- fried parsley
- Sauce Tomate
Instructions
- Marinate the trotters, while still lightly warm, for 20 minutes with lemon juice, a dash of oil, chopped parsley and seasoning.
- At the moment of serving, dip them in frying batter and fry them in plenty of hot fat.
- Drain them and dish them on a napkin with fried parsley.
- Serve a Sauce Tomate separately.