1048 Salade de Pieds de Veau Clarens

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the calf’s feet in a light Blanc, remove the bones and whilst still lukewarm cut the flesh in thin slices. Marinate with oil and vinegar for 20 minutes. At the last minute mix with Mayonnaise containing chopped fresh aromatic herbs such as tarragon, chives, chervil etc. Arrange in raviers and surround with halves of hard-boiled egg.