Calf's-feet Soup

Ingredients

• two calf's feet
• an onion
• a carrot
• a pinch of thyme
• a bay-leaf
• a clove of garlic
• a little parsley
• the juice of a lemon
• a little salt
• three pints of boiling consomme
• two wine-glasses of sherry

Method

1. 1

   Blanch calf's feet for ten minutes, then place in cold water.

2. 2

   In a saucepan, combine with onion, carrot, thyme, bay-leaf, garlic, parsley, lemon juice, and salt.

3. 3

   Boil until tender, cool, cut into small pieces, and add to boiling consomme with sherry before serving.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 6. The excerpt below is the record exactly as published.

cloves of garlic, a few branches of parsley, a tablespoonful of vinegar, and a little salt. Mix well three tablespoonfuls of flour in a little wa- ter, which add to the other ingredients and boil gent- ly for an hour and a half. Drain, and when cold cut the calf's head into small pieces. Then add three pints Spanish sauce (see Art. 80), boil gently twenty minutes, and, just before serving, also add one good glass of sherry, a little red pepper, and two hard-boiled eggs chopped up, the yolks and whites separately, and the peel of a lemon cut in small pieces. 40. Calf s-feet Soup. Blanch two calf's feet for ten minutes, then put them in cold water for a moment. Afterward place them in a saucepan, with an onion, a carrot, a pinch of thyme, a bay-leaf, a 20 FRENCH DISHES. clove of garlic, a little parsley, the juice of a lemon, and a little salt. Boil about an hour, or until very tender, and let them cool. Then cut the calf's feet in small pieces, which put in three pints of boiling consomme (or stock), with the addition of two wine- glasses of sherr

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