2804 Pieds de Mouton à la Tyrolienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 120 g (4 oz) chopped onion in a little butter; add 450 g (1 lb) roughly chopped flesh only of tomato, a pinch of chopped parsley, a touch of crushed garlic and season with salt and pepper. Cook together gently for a few minutes then add 2 dl (7 fl oz or U.S. cup) Sauce Poivrade.

To this sauce add 10 freshly cooked and well drained sheep’s trotters and simmer gently for 10 minutes. Serve in a deep dish or timbale.