Crepinettes of Calf’s Feet

Ingredients

• two cooked Calf’s Feet
• a quarter of their quantity of raw truffles
• season with pepper
• season with salt
• season with cayenne pepper
• a small quantity of grated nutmeg
• cover them with Madeira
• wrap up in pieces of pig’s caul
• brush with warmed butter

Method

1. 1

   Separate the flesh from the bones of the Calf’s Feet, cut into small pieces, and mix with truffles and seasonings.

2. 2

   Let steep in Madeira for 2-3 hours.

3. 3

   Shape into squares, wrap in pig’s caul, brush with butter, and broil over a clear fire.

4. 4

   Serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 74. The excerpt below is the record exactly as published.

Crepinettes of Calf’s Feet. — Separate the flesh from the bones of two cooked Calf’s Feet ; cut the flesh into small pieces, and if cold put it into a basin with a quarter of their quantity of raw truffles, also cut up ; season with pepper, salt, cayenne pepper, and a small quantity of grated nutmeg ; cover them with Madeira

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