Potage Windsor

Name: Potage Windsor
Yield: 8 servings
Ingredients: one small, boned calf’s foot; one and one-half pints of ‘ Créme de Riz’; one and one-half tablespoonfuls of a slight infusion of turtle-soup herbs; one and one-half oz. of butter; twenty small quenelles consisting of a purée of hard-boiled egg-yolks and chicken forcemeat

From A guide to modern cookery, 1909

Serves 8

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 147. The excerpt below is the record exactly as published.

POTAGE WINDSOR Blanch and cool one small, boned calf’s foot, and cook it gently in a good white-wine mirepoix. Prepare one and one- half pints of ‘‘ Créme de Riz’’ (No. 711), and add thereto the cooking-liquor of the calf’s foot, strained through muslin. Finish this cream, when about to serve, with an ordinary leason, one and one-half tablespoonfuls of a slight infusion of turtle-soup herbs, and one and one-half oz. of butter. Garnish with a julienne of half of the calf’s foot and twenty small quenelles consisting of a purée of hard-boiled egg-yolks and chicken forcemeat

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