Jellied Calves Feet Recipe
You hardly get to see a good Jellied Calves Feet recipe, thank your stars for landing on this page. It is a French specialty, eaten as a Main Dish. This Jellied Calves Feet is too good to be missed.
Ingredients
2 calves' feet,
Caramel or other colouring,
Vinaigrette sauce,
Pot herbs.
Directions
Cut the calves' feet in four; just cover with the water containing the usual pot herbs (or pot-au-feu vegetables), and simmer for 3 hours.
Then remove the bones.
Strain the stock, colour with caramel, gravy browning or other branded colouring, and putting the meat into a mould, pour the warm stock over it.
Leave in a cool place for 24 hours.
Turn out of the mould (dipping the vessel in hot water for a second beforehand will make this a very easy operation).
Serve with vinaigrette sauce to which mixed herbs have been added.
Then remove the bones.
Strain the stock, colour with caramel, gravy browning or other branded colouring, and putting the meat into a mould, pour the warm stock over it.
Leave in a cool place for 24 hours.
Turn out of the mould (dipping the vessel in hot water for a second beforehand will make this a very easy operation).
Serve with vinaigrette sauce to which mixed herbs have been added.
