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.
Calories 317 Calories from Fat 56
% Daily Value*
Total Fat 6 g10%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 5.6 mg1.9%
Sodium 318.7 mg13.3%
Total Carbohydrates 64 g21.3%
Dietary Fiber 0.05 g0.21%
Sugars 53.5 g
Protein 4 g7.5%
Vitamin A 1.9% Vitamin C 1.1%
Calcium 11.1% Iron 0.77%
*Based on a 2000 Calorie diet