Cairs-feet Prltfi with Allemande Sauce

Ingredients

• Place 2 calf's feet
• 1 fine-cut onion
• a small carrot
• 2 whole peppers
• 1 tablespoonful salt
• 1/2 cupful vinegar
• dip in beaten egg
• roll in bread crumbs
• half butter and half fat

Method

1. 1

   Boil calf's feet, strain, rinse, and cover with fresh boiling water.

2. 2

   Add onion, bouquet, carrot, peppers, salt, and vinegar.

3. 3

   Cook until meat separates from bones.

4. 4

   Remove bones, press meat, dip in egg and breadcrumbs, fry until brown.

5. 5

   Serve with Allemande sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 190. The excerpt below is the record exactly as published.

Cairs-feet Prltfi with Allemande Sauce.— Place 2 calf s feet into boiling water, let them remain a few minutes, then strain and rinse in cold water ; return the feet to the saucepan, cover with fresh boiling water, place over the fire ; add 1 fine-cut onion, a bouquet, a small carrot, 2 whole peppers, 1 tablespoonful salt, and y^ cupful vinegar, cover and cook till the meat separates from the bones. Take them out, remove the bones, put the meat under a light press VEAL. 288 till cold, then cut it into pieces, dip in beaten egg, roll in bread crambs, and fry in half butter and half fat

Cook this with the app: pantry check, scaling, and the assistant.