355. CALF'S-FEET SOUP A LA WINDSOR

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (24)
Soup Base
Thickening and Flavoring
Garnish and Serving
Instructions (14)
  1. Place in a two-gallon stockpot a knuckle of veal, a pound of raw lean ham, two calf's feet, and an old hen minus the fillets.
  2. Add two carrots, two onions stuck with four cloves, celery, a bouquet of parsley, green onions, sweet basil, and lemon-thyme, tied neatly together.
  3. Moisten with half a bottle of light French white wine and put the stockpot on a moderate fire to boil for ten minutes.
  4. Fill it up from the common stock, or any white broth you may have ready, set it to boil on the stove, and skim it well.
  5. After four hours' gentle ebullition, take the calf's feet out and put them in water to clean them.
  6. Take all the bones out, and lay them on a dish to cool, to be trimmed afterwards so as to leave the inner part of the feet only, all the outer skin being thinly pared off, so that the feet may have a more transparent appearance.
  7. Cut the cleaned calf's feet into inch lengths by half an inch in width, and put them by in a small soup-pot till required.
  8. Strain the consommé through a napkin.
  9. Thicken it moderately with a little white roux (made from the regular process for making white velouté).
  10. Add a little essence of mushrooms.
  11. Incorporate with the sauce thus prepared six yolks of eggs mixed with a little grated Parmesan and half a pint of cream.
  12. Squeeze the juice of half a lemon into it, and season with a little crystallized soluble cayenne.
  13. Pour the soup into the tureen containing two dozen very small quenelles (made with the fillets of the old hen), some boiled macaroni cut into inch lengths, and the tendons of the calf's feet, previously washed in a little consommé, with the addition of half a glass of white wine.
  14. Stir the soup gently in the tureen to mix these ingredients together, and send to table.
Original Text
355. CALF'S-FEET SOUP A LA WINDSOR. PLACE in a two-gallon stockpot a knuckle of veal, a pound of raw lean ham, two calf's feet, and an old hen minus the fillets; which reserve for making quenelles with, for further use. To these add two carrots, two onions stuck with four cloves, celery, a bouquet of parsley, green onions, sweet basil, and lemon-thyme, tied neatly together, moisten with half a bottle of light French white wine, and put the stockpot on a moderate fire to boil for ten minutes or so; then fill it up from the common stock, or any white broth you may have ready, set it to boil on the stove, skim it well, and after four hours' gentle ebullition, take the calf's feet out and put them in water to clean them; then take all the bones out, and lay them on a dish to cool, to be trimmed afterwards so as to leave the inner part of the feet only, all the outer skin being thinly pared off; that the feet may have a more transparent appearance; cut them into inch lengths, by half an inch in width, and put them by in a small soup-pot till required. Strain the consommé through a napkin, thicken it mode-rately with a little white roux (going through the regular process for making white velouté,) then add thereto a little essence of mushrooms, and finish by incorporating with the sauce thus prepared a lesson of six yolks of eggs mixed with a little grated Parmesan and half a pint of cream; squeeze the juice of half a lemon into it, and season with a little crystallized soluble cayenne. Pour the soup into the tureen containing two dozen very small quenelles (made with the fillets of the old hen), some boiled macaroni cut into inch lengths, and the tendons of the calf's feet, previously washed in a little consommé, with the addition of half a glass of white wine. Stir the soup gently in the tureen to mix these ingredients together, and send to table.
Notes
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