Cook the trotters in a Blanc. Drain them well and place in a shallow pan with 10button onions cooked in White Bouillon and 25 cooked button mushrooms. Add 5dl (18fl oz or 2¼U.S. cups) Sauce Allemande, mix together and simmer very gently for five minutes.
Tip into a deep dish or timbale and sprinkle with chopped parsley.