Andouillettes De Troyes Recipe

1. 1

   Soak both udder and mudgeon well in plenty of cool water for 2 hrs.

2. 2

   Blanch them in boiling, salted water for an hour.

3. 3

   Cut them into small strips.

4. 4

   Saute/fry mushrooms, scallions or possibly shallots, and parsley in the butter till the onions are golden brown but not browned.

5. 5

   Add in pepper, nutmeg, and wine.

6. 6

   Bubble for a moment, salt well, and put into a big bowl.

7. 7

   Add in the meat and bind with the egg yolks.

8. 8

   Fill the skins, simmer in half white wine and half water bouillon for 45 min-in other words, follow the Basic Method, apart from the cooking time.

* Per serving · 4 servings · Values may vary.

No additional tips available.