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Mutton's feet salad


Ingredients:4 people
  • cooked mutton feet
    8
  • capers and pickles
  • egg yolks
    2
  • mustard
  • fresh cream
  • corn oil
  • white wine vinegar
  • parsley and chervil
  • salt, ground pepper


Preparation:
  • Preparation time:25 minutes


Delicious with a spicy sauce, mutton trotters in salad are very common in Lyon cuisine, which makes a big deal of offal. Buy them already cooked for quick and easy preparation.

Difficulty:[usr 1]

Steam the mutton feet to cool, then bone them entirely. Drain the capers and pickles; you need 2 good tablespoons of the first and 8 small ones of the second.

Put the egg yolks in a bowl, add 1 tablespoon of mustard and 2 of fresh cream, salt and pepper. Pour in 25 cl of corn oil, whisking vigorously. When the preparation is consistent, add the pickles, capers and 1 tablespoon of vinegar.

Put the boneless sheep's feet in a salad bowl, add 3 tablespoons of parsley and as much chervil, then the sauce. Mix thoroughly and serve.

If you buy raw sheep's feet, cook it gently for 3 hours in 2 liters of water to which you have added 40 g of flour.

Mutton s feet salad

Source:Les Cuisines Régionales de France. Editions du Fanal.