783. BORDER OF POTATO-PASTE, GARNISHED WITH LAMBS' FEET, A LA PASCALINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Procure a dozen lambs' feet ready scalded, remove the shin-bone, parboil them for five minutes, immerse them in cold water, drain them on a napkin to absorb the water, then stick them one at a time upon the point of an iron skewer, and singe off the hair (if not already removed by scalding), over the flame of a charcoal fire.
  2. Next, braise them gently in blanc (No. 236), drain about three-quarters of an hour.
  3. When the feet are done, drain them on a napkin, cut out the black substance to be found between the cushions of the hoof, trim them neatly without waste, and put them into a stewpan with a little of their own liquor.
  4. Five minutes before sending to table, pour off the liquor from the feet, previously warmed, then add half a pottle of prepared button-mushrooms, and enough Pascaline sauce (No. 15) for the entrée; toss the whole together over the stove-fire for two minutes, and garnish the border of potato-paste with this ragout; glaze the border lightly, and serve.
Original Text
783. BORDER OF POTATO-PASTE, GARNISHED WITH LAMBS' FEET, A LA PASCALINE. PROCURE a dozen lambs' feet ready scalded, remove the shin-bone, parboil them for five minutes, immerse them in cold water, drain them on a napkin to absorb the water, then stick them one at a time upon the point of an iron skewer, and singe off the hair (if not already removed by scalding), over the flame of a charcoal fire. Next, braise them gently in blanc (No. 236), drain about three-quarters of an hour. When the feet are done, drain them on a napkin, cut out the black substance to be found between the cushions of the hoof, trim them neatly without waste, and put them into a stewpan with a little of their own liquor. Five minutes before sending to table, pour off the liquor from the feet, previously warmed, then add half a pottle of prepared button-mushrooms, and enough Pascaline sauce (No. 15) for the entrée; toss the whole together over the stove-fire for two minutes, and garnish the border of potato-paste with this ragout; glaze the border lightly, and serve.
Notes
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