Pieds de mouton en Blanquette (Sheep's Trotters in Blanquette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheep's trotters
- blanc
- 10 small onions
- 25 small mushrooms
- 5 décilitres Sauce Allemande
- chopped parsley
Instructions
- Cook the trotters in a blanc, then drain them.
- Gather them in a sauteuse with the small onions cooked in white consommé and the cooked mushrooms.
- Bind the whole with the Sauce Allemande and let it simmer 5 minutes.
- Dish in a timbale and sprinkle with a pinch of chopped parsley.