Have eight feet ready cooked and cold, then have prepared a quarter of a
pound of veal forcemeat (No. 120), with which add a little chopped
parsley, chopped eschalots, and the yolk of an egg, fill the part of the
feet with it from which you took the large bone, put them again into the
stock they were cooked in and simmer twenty minutes, take them out,
drain on a cloth, and dress them in pyramid by placing a little mashed
potato upon the bottom of the dish, laying four at the bottom and
finishing with one at the top, sauce over with a sauce Hollandaise (No.
66), and serve with chopped gherkins sprinkled over them.