You calculate about 1 kg knee per person. Before boiling, scrub the scissors vigorously under running, cold water with the root brush / nail brush or similar, as they often have a bit of silt on them.
After washing, place in as large a saucepan as possible with plenty of slightly sparkling salt water and let it simmer for about 10-15 minutes, depending on the size of the scissors. Skim off the escaping protein. Then let it soak in the hot water for another two or three minutes and then rinse with cold.
After cooling off, break off the scissors from the two joints. You should put on work gloves because the armor is very sharp-edged. The two joints are nicely arranged on a plate.
You have to crack the scissors! Unfortunately, knocking it open like an egg is not enough here. With the back of a heavy kitchen knife, strike the shell lengthways and crossways, only from above, so that it breaks. The pictures clearly show what pre-cracked scissors look like.
A cocktail sauce or an aioli is ideal as a sauce. For my cocktail sauce, 300 ml Miracel Whip are vigorously mixed with 250 g yogurt. The whole thing has to result in a creamy substance. Then add 3 tablespoons of tomato ketchup, 4 tablespoons of brandy or cognac. If you don`t want alcohol, you can of course leave it out. Season to taste with pepper, salt and chilli flakes depending on the heat you want.
To eat, pull the meat out of the hind legs with a lobster fork or something similar. Mix together with the meat from the tongs with a little cocktail sauce or aioli. This includes freshly toasted white bread or toast with butter.
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