917. CALF’S FEET, A LA PASCALINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Separate each foot into halves, by splitting the hoof with a knife, take the bone out, and scald these in boiling water for five minutes.
  2. Braise the feet in blanc (No. 235).
  3. When done, drain the feet upon a cloth, cut into pieces about two inches square, and put into a stewpan containing some button-mushrooms and Pascaline sauce (No. 15).
  4. Toss them in this over the stove-fire until sufficiently hot.
  5. Serve with a border of fleurons or potato croquettes round the entrée.
Original Text
917. CALF’S FEET, A LA PASCALINE. SEPARATE each foot into halves, by splitting the hoof with a knife, take the bone out, and scald these in boiling water for five minutes; the feet must then be braized in blanc (No. 235), and when done, drained upon a cloth, cut into pieces about two inches square, and put into a stewpan containing some button-mushrooms and Pascaline sauce (No. 15); toss them in this over the stove-fire until sufficiently hot, and serve with a border of fleurons or potato croquettes round the entrée.
Notes
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