When the feet have been boiled, seasoned as in No. 571, and are cold, cut them in pieces the size of a small cutlet; dip each piece in batter, No. 288; fry them in hot fat, and when become crisp, let them be drained on a cloth, dished up on a napkin with or without fried parsley, and some tomata, piquante, or ravigotte sauce, served separately.