You are here

Jellied Calves Feet

French.Recipes's picture
Ingredients
  Calf's feet 2
  Caramel/Other coloring 1 Cup (16 tbs)
  Vinaigrette sauce 2 Tablespoon
  Pot herbs 1 Tablespoon
Directions

Cut the calves' feet in four; just cover with the water containing the usual pot herbs (or pot-au-feu vegetables), and simmer for 3 hours.
Then remove the bones.
Strain the stock, colour with caramel, gravy browning or other branded colouring, and putting the meat into a mould, pour the warm stock over it.
Leave in a cool place for 24 hours.
Turn out of the mould (dipping the vessel in hot water for a second beforehand will make this a very easy operation).
Serve with vinaigrette sauce to which mixed herbs have been added.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

Rate It

Your rating: None
4.20588
Average: 4.2 (17 votes)