Skip to content

Pieds de Mouton Rouennaise

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

No ratings yet

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. one and one-half lbs. of very fine sausage-meat
  2. three oz. of chopped onions
  3. a tablespoonful of forcemeat over each

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Instead of cooking the sheep’s trotters in a blanc, braise them;
  2. add a little Madeira to their braising-liquor, and cook them thoroughly.
  3. Prepare a forcemeat, consisting of one and one-half lbs.
  4. of very fine sausage-meat;
  5. three oz.
  6. of chopped onions, cooked in butter without colouration, and a large pinch of parsley.
  7. When the trotters are cooked, transfer them to a dish;
  8. almost entirely reduce their braising-liquor;
  9. add to this two liqueur-glassfuls of burnt brandy, for each ten trotters, and add this reduced braising-liquor to the forcemeat.
  10. Cut ten rectangles six inches long by four inches wide out of pig’s caul.
  11. Spread a tablespoonful of forcemeat over each;
  12. set two trotters on the forcemeat of each rectangle;
  13. cover up with forcemeat, and draw the ends of the caul together in suchwise as to enclose the whole.
  14. Sprinkle with bread-crumbs and melted butter;
  15. grill gently, and serve.

Plating

Cookware for this recipe

  • Casserole pot
  • Grill or grill pan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.