2754 Animelles de Mouton

Preparation info
    • Difficulty


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By Auguste Escoffier

Published 1903

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In the cooking of olden times, Animelles held a fairly important place; today they are almost completely ignored as an item of food except for a few local cuisines. However, it is thought worthwhile mentioning them.

The Animelles should be first scalded and skinned, then soaked for a long time in cold running water