Les Pieds De Veau a La Sainte-Menehould

• The number of calves’ feet required, yolk of egg
• 2 tablespoons of salad oil, white breadcrumbs, salt and pepper

With a sharp knife split the calves’ feet, which should have been thoroughly cleaned and scalded, tie with string and either boil or braise them. When done, let them stand till cold. Then dip them in the beaten yolks of 2 eggs, mixed with the salad oil, coat evenly with fine white breadcrumbs to which salt and pepper have been added, and grill till they are a golden brown.