389. SEMOLINA SOUP A LA PISANE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
soup base
Instructions (9)
  1. Bone and braise two calf’s feet.
  2. Press the braised calf's feet between two dishes.
  3. Cut the pressed calf's feet into round pieces the size of a shilling using a tin cutter.
  4. Place the cut calf's feet in a stewpan.
  5. Add three dozen very small quenelles à la Xavier (No. 257) to the stewpan.
  6. Add a glass of Madeira to the stewpan.
  7. Allow the mixture to simmer on the fire for five minutes.
  8. Add the simmered mixture to a similar quantity and description of soup as directed in the preceding article, but omitting the fillets of larks.
  9. Send to table.
Original Text
389. SEMOLINA SOUP A LA PISANE. Bone and braize two calf’s feet, and having pressed them between two dishes, cut them out into round pieces the size of a shilling, with a tin cutter; place these in a stewpan together with three dozen very small quenelles à la Xavier (No. 257) and a glass of Madeira; allow these to simmer on the fire for five minutes, and add them to a similar quantity and description of soup as directed in the preceding article, but omitting the fillets of larks,—and send to table.
Notes
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