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