Salad of Lambs’ Trotters with Rémoulade Sauce

Name: Salad of Lambs’ Trotters with Rémoulade Sauce (Saladier de pieds d’agneau rémoulade)
Yield: For four people
Cuisine: French
Ingredients: 8 lambs’ trotters, cut in half lengthwise; 1 carrot; 1 bouquet garni; 100 ml (4 fl. oz) wine vinegar; 1 tablespoon flour; 3 egg yolks; 200 ml (7 fl. oz) oil of arachide; 2 tablespoons mustard; 2 tablespoons double cream or crème fraîche; 2 tablespoons double cream or crème fraîche; 50 ml (2 fl. oz) lukewarm water (if necessary); 1½ teaspoons Worcester sauce; 2 tablespoons capers; 2 tablespoons raw onion, finely chopped; 3 gherkins, finely chopped; 2 tablespoons herbs (chervil, parsley and chives), finely chopped; 2 tablespoons herbs (chervil, parsley and chives), finely chopped; 2 tablespoons herbs (chervil, parsley and chives), finely chopped; flat parsley; chervil; whites of 2 hard-boiled eggs, chopped; salt, freshly ground pepper; salt, freshly ground pepper

Saladier de pieds d’agneau rémoulade

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

8 lambs’ trotters, cut in half lengthwise

Europe
France
Starter
Spring

Method

Cooking the trotters

Scrape and flame the trotters and soak in cold water for an hour. Place the trotters in a large pan of water with the vegetables, bouquet garni and vinegar. Stir in a tablespoon of flour, season well and cook gently until the meat comes away from the bones. Bone the trotters and cut the meat into dice.