Cow Heel In Egg Sauce Recipe
Ingredients
1 cow heel, pot-au-feu vegetables (pot herbs),
2 eggs,
2 tablespoonfuls of vinegar,
1 glass of stock from the cooking of the cow heel.
Directions
Cook the cow heel by the pot-au-feu method with the vegetables, onion, garlic, peppercorns and salt.
When it is very tender, remove from the bone, cut in strips, and arrange on a dish.
Keep hot.
Now prepare the following sauce: beat the whole eggs, season with salt and pepper, thin with vinegar and stock, and beat all together, in a double saucepan over the fire, to the consistency of not very thick cream or a savoury custard.
Pour this over the meat.
The stock, with its vegetables taken out, diced, and put back again, makes an excellent soup.
When it is very tender, remove from the bone, cut in strips, and arrange on a dish.
Keep hot.
Now prepare the following sauce: beat the whole eggs, season with salt and pepper, thin with vinegar and stock, and beat all together, in a double saucepan over the fire, to the consistency of not very thick cream or a savoury custard.
Pour this over the meat.
The stock, with its vegetables taken out, diced, and put back again, makes an excellent soup.
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