Calves' Feet Jelly Made with Gelatine

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take three quarts of water, one pint of white wine, six teaspoonfuls of brandy, six lemons, juice and peel, six eggs, the whites slightly beaten, the shells crushed—the yolks not used—three pounds of white sugar, and four ounces of gelatine. First, soak the gelatine in one quart of the measured water; let it remain for one-half an hour. Mix the ingredients named with the other two quarts, and let all boil twenty minutes; strain it through a flannel bag without squeezing. Wet the jelly mould in cold water. Pour the jelly in, and leave it to cool, or put it on ice until wanted.