This excellent dish, which comes from Provençe originally and has been known for many centuries, is made everywhere in France and is a great plat de ménage, or household “stand-by.”
Cut the meat in pieces weighing about
This dish can be eaten either hot or cold. It is delicious when cold, and for this the meat and boned calf’s-foot should be put in a mould or basin, and the liquid strained over it. It will set in a firm jelly if kept in a cool place.