Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Before being used, feet must be degorged under cold running water. Once degorged, the feet are placed in a saucepan with cold water to cover by at least 1 inch. Bring to a boil over medium–high heat, then lower the heat and simmer for 10 minutes. Drain well and refresh under cold running water. Feet may or may not be boned before use.

Feet are very high in gelatin and are used to prepare aspics (gelées) as well as for rich braised dishes such as boeuf à la mode (larded beef braised with carrots in white wine). Feet are usually braised or poached. Split feet are an excellent addition to stocks to which they will add a much-desired gelatinous quality.