Calf’s Feet
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Calf’s feet serve chiefly in supplying the gelatinous element of aspics, and the body of braising stock.
- They are rarely used in the preparation of a special dish;
- but, should they be so used, they may be cooked and served after the manner directed in the recipes treating of calf’s head.
Plating
Cookware for this recipe
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Casserole pot