1047 Salade de Pieds de Mouton et de Pieds de Veau

Salad of Sheep’s Trotters and Calf’s Feet

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the trotters or feet in a Blanc in the usual way, remove the bones, cut the flesh into slices and whilst still warm mix with Vinaigrette.