2617 Pieds de Veau Frits

Fried Calf’s Feet

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the prepared calf’s feet and cut each half into two pieces. Coat each piece with made mustard, dip into melted butter then into fine breadcrumbs; then pass through beaten egg and then again through breadcrumbs.

Deep fry in hot oil when required and arrange on a serviette placed on a dish. Garnish with fried parsley and serve accompanied with Tomato Sauce.