2802 Pieds de Mouton à la Poulette

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The preparation à la Poulette is the most common method of presenting sheep’s trotters.

Cook the trotters in a Blanc, drain well and add to 4 dl (14 fl oz or U.S. cups) Sauce Poulette containing mushrooms.

Tip into a deep dish or timbale and sprinkle with chopped parsley.