Name: Daube Froide a La Créole (Cold Daube à la Créole)
Cuisine: United States
Ingredients: 1 bayleaf, salt, pepper and cayenne; 2 calves’ feet; 3 lbs. of rump or round of beef; 2 lbs. of knuckle of veal; 3 large carrots; 2 cloves of garlic, mixed herbs; 1 glass of sherry or Madeira.; ¼ lb. of larding bacon; 2 turnips; 3 large onions

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

These cold meats in jelly are most popular in New Orleans and differ little from the French cold Daubes, except that they are more highly seasoned, and the Creoles always serve chilli peppers with them.

Ingredients

3 lbs. of rump or round of beef
2 lbs. of knuckle of veal

Method

Put the calves’ feet in a saucepan with a plenitful amount of cold water, bring to the boil and cook for 5 minutes. Remove the calves’ feet from the saucepan and put them in a basin of cold water for 2 or 3 minutes. Cut the larding bacon into thin strips, 1 inch in length, and lard the