Potage D'Artagnan, or Calf's Foot Soup

Ingredients

• Split and parboil three calf's feet
• Put them in a saucepan with one fowl, cleaned and parboiled
• Cover this with three or four quarts of water
• a piece of butter the size of an egg
• two tablespoonfuls of flour
• which should have boiled down to two quarts
• a Julienne of white vegetables
• Season to taste

Method

1. 1

   Parboil calf's feet, wash, and boil with fowl and vegetables until tender.

2. 2

   Remove bones, strain stock, and skim fat.

3. 3

   Heat butter, add flour, and stock, boil for 20 minutes, add vegetables and sliced feet, season, and add egg yolks mixed with cream before serving.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 7. The excerpt below is the record exactly as published.

a piece of butter the size of an egg. Serve with bread croutons, or frankfurt sausages cut in small pieces. Season with pepper, nut- meg, and salt if necessary. PUREE OF WHITE BEANS A LA BRETONNE Soak one pint of pea beans over night. Put them on the fire with one quart of water and one quart of plain stock. Add one-quarter of a pound of salt pork, a carrot, an onion, and a half stalk of celery. Let it boil until the beans are well cooked. Take the pork and carrots out and rub the remainder through a sieve. Have one or two leeks, cut in Julienne (short thin strips), cooked previ- ously in butter and stock. Add these to the soup and also a piece of butter the size of an egg. Season well with pepper and serve. Bread croutons may be served with it. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. IF RICH SOUPS POTAGE WESTMORELAND ^? Parboil half a calf's head, and then rinse it well in water. Put it back in the saucepan, and cover with water. Add an onion, a carrot, a little celery, bay leaf, thyme, pepper- corns, two cloves, salt, and lemon juice. When cooked, take the meat off the bone and press it between two plates until cooled off. Clear the calf's head bouillon with the whites of two eggs. Strain it. This should give about a quart of stock. To this add one quart of consomme or brown stock, and when it is boiling thicken with four tablespoonfuls of French tapioca or arrowroot. (Dilute the arrowroot with a little water before using.) Cut the calf's head into small diamonds, and then take the same quantity of celery, previously boiled in salted water until tender, and cut in the same shape. Add these to the soup, and also a wineglassful of sherry wine, and two tablespoonfuls of brandy. Season highly and serve. GAME SOUP, OR PUREE OF GROUSE ^ Roast a grouse with a " Mirpoix " of vegetables. Then put the whole in a saucepan, and moisten with two quarts of brown stock. Add one cup of lentils, previously soaked in water. Boil until the lentils are thoroughly cooked. Take the meat of the grouse (with the ex- ception of a piece of the breast which should be cut in small dice), and pound it to a pulp in a mortar. Put it back in the soup, then rub the whole through a fine sieve. Heat the soup again, but do not let it boil. Stir in a quarter of a pound of table butter, three tablespoon- fuls of sherry wine, and a quarter of a cup of cream. Season well. Add the pieces of grouse meat to it before serving. Rabbit, hare, or partridge may be used instead of grouse. A Mirpoix consists of sliced carrots, onions, and 15 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK celery, a bay leaf, whole pepper, cloves and herbs. A little lean ham will improve it, and give it a palatable flavour. POTAGE D'ARTAGNAN, OR CALF'S FOOT SOUP &£ Split and parboil three calf's feet, and wash off the scum. Put them in a saucepan with one fowl, cleaned and parboiled. Add the same garnishing of vegetables as for plain stock. Cover this with three or four quarts of water, and boil until tender. Remove the bones of the feet, and press the meat between two plates. Strain the stock, and skim off the fat. Heat a piece of butter, the size of an egg, and to this add two tablespoonfuls of flour, with the stock, which should have boiled down to two quarts. Let this boil for twenty minutes, and then add a Julienne of white vegetables (onion, celery, and leek, previously cooked in butter and a little stock), also the feet cut in short thin slices. Season to taste

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