_Broiled._--Throw them in boiling water for ten minutes, clean and
scrape off the hair and take out the large bone. Put in a saucepan a
bay-leaf, one clove, a tablespoonful of vinegar, a clove of garlic, two
sprigs of parsley, two green onions, salt, pepper, a piece of butter the
size of two walnuts, half a pint of broth, then a dozen feet on the
whole; set on a slow fire, simmer one hour, stir now and then, take from
the fire and let cool. Then dip each foot in beaten egg, and roll it in
bread-crumbs; place them on a gridiron; turn over to broil both sides
properly, and serve them with the sauce in which they have been cooked,
after having strained it. They may also be served on a _piquante_,
_poivrade_, _ravigote_, or _Robert_ sauce.
_In Poulette._--Prepare and clean them as directed above. Put in a
saucepan four ounces of salt pork cut in dice, two ounces of lard, salt,
and white pepper; when warm, add three sprigs of parsley, two of thyme,
a bay-leaf, one clove, four onions, and one carrot, cut in slices, a
quarter of a lemon, also cut in slices, free from rind and seed, two
tablespoonfuls of flour; this last must be added by sprinkling it little
by little, stirring the while with a wooden spoon; five minutes after,
place the feet in, cover the whole with warm water, and let simmer
gently for five or six hours. After that time see if the meat can be
easily detached from the bones, and if so, they are cooked; if not,
leave them a little longer, and take from the fire as soon as it is
easily detached, but do not detach it. Put in a stewpan a piece of
butter the size of two walnuts; when melted, sprinkle in it a
tablespoonful of flour, stir with a wooden spoon, then put the feet in,
add a teaspoonful of chopped parsley and green onions, a little piece of
nutmeg, salt, pepper, and two or three mushrooms cut in slices or
pieces; wet with broth; simmer half an hour, take from the fire, and
throw away the piece of nutmeg; mix with the whole two yolks of eggs
well beaten and a tablespoonful of vinegar, and serve.