« back to encyclopedia search results
Rarely eaten in Britain today, but popular in France, it/they can be cooked with trotters and a court bouillon , when a jelly will be pleasant jelly formed, or separately, when the liquid should be discarded.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.