Potage Windsor

Ingredients

• five pounds of veal bones
• one carrot
• one onion
• a piece of leek
• a piece of celery
• a bouquet garni
• three ounces of butter
• one gallon of water
• six calf's feet
• one-half cup of sherry wine
• one carrot
• a little salt
• Cayenne pepper
• two quarts of the broth
• four ounces of butter
• four ounces of flour

Method

1. 1

   Roast veal bones, carrot, onion, leek, celery, and bouquet garni in the oven until browned.

2. 2

   Transfer to a pot, add water and calf's feet, and boil.

3. 3

   Strain the broth.

4. 4

   Make a roux with butter and flour, add broth, and boil.

5. 5

   Add calf's feet, sliced carrot, dumplings, peas, and sherry.

6. 6

   Season and boil again.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 23. The excerpt below is the record exactly as published.

Potage Windsor. Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of butter. Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked. Strain the broth. Allow the feet to cool, remove the meat from the bones, and slice in very thin strips. Now put four ounces of butter in a vessel, heat, and add four ounces of flour and cook until golden brown. Then add two quarts of the broth, and boil for thirty minutes. Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine. Season with salt and Cayenne pepper

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