Pieds de mouton à la Rouennaise (Sheep's Trotters à la Rouennaise)

Ingredients

• sheep's trotters
• Madeira
• 1 small glass Cognac for every 5 trotters
• 1 kilo fine sausage meat
• 125 grammes onion
• butter
• a strong pinch chopped parsley
• caul
• melted butter

Instructions

1. Blanch the trotters, then braise them in Madeira and keep them very well cooked.
2. Drain them; strain the braising stock and reduce it, adding a small glass of Cognac for every 5 trotters.
3. Make a forcemeat of the sausage meat, the chopped onion cooked in butter, a strong pinch of chopped parsley and the reduced braising stock.
4. Bone the trotters.
5. Wrap them two halves at a time in rectangles of caul, between two layers of the forcemeat, and close the caul well.
6. Sprinkle with melted butter and grill them gently.