Calfs Feet a la Poulette

Ingredients

• four calf's feet
• a sauce a la poulette

Method

1. 1

   Prepare four calf's feet as the foregoing, cooking half an hour longer; drain them, cut them in pieces, and serve with a sauce a la poulette.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 34. The excerpt below is the record exactly as published.

a sauce a la poulette (Art. 103). 208. Fried Calves' Brains, Tomato Sauce. Boil four calves' brains as the preceding, drain them, and cut them into medium-sized pieces ; beat up two eggs, to which add a little salt and pepper ; dip the brains in the eggs and then sprinkle them with bread- 78 FRENCH DISHES. crumbs ; put plenty of lard in a frying-pan, and, when very hot, fry the brains, and also some parsley ; drain, and serve with a tomato sauce in a separate dish. 209. Calves' Ears farcied. Take four well- scalded calves' ears ; put them in two quarts of boil- ing water on the fire for half an hour, after which put in cold water ; then clean the inside of the ears well, and place in a saucepan with a quart of con- somme* (Art. 1), a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together ; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce (Art. 11), to which add a table- spoonful of parsley chopped fine ; sprinkle with bread-crumbs and a few drops of melted butter; send them to the oven, and, when a nice light brown, serve with a tomato sauce (Art. 90) surrounding them, or a sauce piquante (Art. 86). 210. Calves' Liver Saute, Sauce Poivrade. Cut two pounds of calf's liver in equal pieces, put two ounces of melted butter in a frying-pan with your calf's liver, fry on both sides, and serve with a sauce poivrade (Art. 95). an. Broiled Calf's Liver. Cut thin two pounds of calf's liver in equal pieces, roll in flour, and broil on a gridiron ; a little melted butter on each piece ; broil on both sides and put them on a dish, with a little melted butter, a little chopped parsley, the juice of a lemon, salt, and pepper, well mixed together. ENTREES. 79 212. Calf's Liver with Bacon. Fry two pounds of calf's liver, cut in pieces, and serve with very thin slices of bacon, or with half a pint of Span- ish sauce (Art. 80), to which add a claret-glass of port or claret, and three tablespoonfuls of currant jelly mixed in a tablespoonful of water. Boil gen- tly for three or four minutes, and serve. 213. Braised Calf's Liver a la Bourgi- gnone. Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot ; cook for ten minutes, moisten with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine. Sim- mer gently for an hour and a half, and take out your calf's liver, which keep very hot. Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve. 214. Calf's Heart aux Fines Herbes. Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots. Toss them for half a minute in your butter, which pour over your calf's heart, and, when serving, put a tablespoonful of chopped parsley on top. 215. Calfs Feet a la Poulette

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