Calves' Feet a la Marechal

Ingredients

• Boil, bone and cut into inch pieces, 4 calves' feet
• 4 ozs. butter
• 2 onions
• a little garlic
• 2 green peppers
• salt, pepper, cayenne, and a little mace
• 4 tablespoons of flour
• boiling milk enough to make the mixture as thick as rich cream
• the yolks of 2 eggs
• the juice of a lime
• a tablespoon of water

Method

1. 1

   Fry calves' feet in butter with onions, garlic, and peppers.

2. 2

   Add seasonings and flour, then boiling milk to thicken.

3. 3

   Mix in beaten yolks, lime juice, and water.

4. 4

   Pour into a buttered pan, cool, cut into slices, dip in egg and crumbs, and fry.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.

CALVES' FEET A LA M ARECHAL — Mrs. W. F. C. Hasson. Boil, bone and cut into inch pieces, 4 calves' feet. Pry till soft in 4 ozs. butter, 2 onions, a little garlic, 2 green peppers and some mush- rooms, all chopped small; add salt, pepper, cayenne, and a little mace; stir in 4 tablespoons of flour, and then ad* boiling milk enough to make' the mixture as thick as rich cream. Put in the feet, and mix all well together. Take off the flre, add the yolks of 2 eggs, the juice of a lime, and a tablespoon of water

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