Jellied Calves Feet
|Caramel/Other coloring||1 Cup (16 tbs)|
|Vinaigrette sauce||2 Tablespoon|
|Pot herbs||1 Tablespoon|
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.