Pieds de Veau à l'Horly

Ingredients

• 1 pair calf's feet
• 1 carrot
• 1 onion
• 1 oz. flour
• 1 gill vinegar
• peppercorns
• salt
• oil
• parsley
• velouté sauce for coating
• 1 egg
• bread-crumbs
• frying batter
• fat for frying
• tomato sauce

Method

1. 1

   Wash and scald the calf's feet, bone them, and blanch in salted water.

2. 2

   Cook in stock with carrot, onion, and peppercorns until tender.

3. 3

   Drain, press, and cool.

4. 4

   Marinate in oil, vinegar, salt, pepper, and parsley.

5. 5

   Coat with velouté, dip in egg and crumbs, then fry until golden.

6. 6

   Serve with tomato sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

d onion stuck with 2 cloves, i turnip, a small bouquet of herbs, parsley, thyme and bay-leaf. Allow the head to cook gently for about 2| to 3 hours, when done, take up and let cool a little, then remove the meat from the bones, return the latter to the stewpan with more water and continue to boil for stock. Cut the meat of the calf's head into conveniently sized pieces, put them in a stew or braising pan, with a glass of sherry, I pint of brown (demi-glace) sauce, i gill of stock, 10 preserved mushrooms and 1-2 sliced truffles. Allow the whole to cook gently for another half-hour, skim occasionally and dish up neatly on a hot dish. Garnish the dish with the brain, fried yolks of eggs (fried in olive oil), or hard-boiled eggs cut into quarters, pickled gherkins, and fried croutons of bread, brushed over with meat glaze. In dishing, place the ear portion in the centre of the dish, arrange the decorative edibles as neatly as possible, because they add so much to the success of this dish. Note. — With the remainder of meat and the stock, a good mock- turtle soup may be prepared. Pieds de Veau ^ I'Horly. (Fried Calf's Feet, Horly Style.) I pair calf's feet, i carrot, i onion, \ oz. flour, \ gill vinegar, peppercorns, salt, oil, parsley, veloutd sauce for coating, i egg, bread-crumbs, or frying batter, fat for frying, tomato sauce

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