Soak the beans in plenty of cold water.
Trim as much fat as possible and cut the meat into large chunks, each one weighing about 40–50 g (about 1½ oz). Put the chunks into a bowl of iced water and chill in the refrigerator for 12 hours, changing the water once or twice. This process draws the blood out of the meat and whitens it.
Drain the soaked beans and cook in
While the beans are cooking, rub the lambs’ trotters with lemon juice and plunge them into 3 litres (5¼ pints) of boiling water. Simmer for 10 minutes to blanch or ‘scald’ them and then refresh under the cold tap. Remove the hooves and put the feet to cook in
While the beans and lambs’ trotters are cooking, drain the pieces of lamb and put them to cook in a saucepan with
When the lambs’ trotters are cooked, drain them and allow to cool. Then skin them completely, remove the bones and cut into fairly large pieces.
When they are cooked, drain the pieces of lamb (5) and reduce their cooking liquid over a brisk heat until you have only
Mix the cream, Dijon mustard and egg yolks in a bowl and add the reduced cooking liquid from the lamb (7). Whisk thoroughly and pour the mixture into a saucepan. Heat very gently, whisking all the time and adding salt and pepper. Just before the sauce comes to the boil, remove from the heat and strain through a fine wire sieve over the pieces of lamb in the casserole. Drain the beans – which should be very hot – remove the various vegetables with which they have cooked and fold them into the blanquette. Heat them through, briefly, sprinkle with chopped parsley and chervil, and serve.
© 1979 All rights reserved. Published by Macmillan.