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Pieds De Mouton Rouennaise

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France

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

Ingredients 7 ingredients

  1. three oz. of chopped onions
  2. Forcemeat
  3. Brandy
  4. one and one-half lbs. of very fine sausage-meat
  5. Cut
  6. Madeira
  7. Butter
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

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 tablespoonf ul 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