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Recipe : ** Calf'S Foot Salad

Calf'S Foot Salad
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Course:
Appetizer

Practical information

  • Prep time
    35 min
  • Cooking
    4 h
  • Difficulty
    Very easy
  • Pause
    1 h 30
  • Ready in
    6 h 05
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
salad

Recipe's Ingredients

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  • cold water
  • 2 calf's feet
  • coarse salt
  • 1 egg yolk
  • leaves from 3 sprigs fresh parsley
  • fine salt and freshly ground black pepper
  • ½ teaspoons dijon-style mustard
  • 1½ tablespoons heavy cream
  • 1 teaspoon white wine vinegar
  • 130 ml cannola

  • Recipe preparation steps

  • 1
    Scrape any residual hair or dirt from the calve's feet. Wash the feet and place them in a saucepan. Cover the feet with water and add some coarse salt. Bring to a boil, reduce heat, cover, and simmer until the tendons, skin, and ligaments are soft, about 3 to 4 hours.
  • 2
    Remove the feet and set aside to cool. Reduce the cooking liquid until there's only a cup or so remaining.
  • 3
    When cool enough to handle, remove all the soft tissue from the bones. Discard the bones. Cut the soft tissue into small pieces. If it still seems a bit tough, place in a saucepan with some of the cooking liquid and cook for an additional hour or so.
  • 4
    Drain the tissue, reserving the liquid, and place it in a terrine or loaf pan. Add just enough of the liquid to fill the voids. Place a piece of clean wood, or cardboard covered with plastic wrap, on the tissue and place a weight on top. Cool in a refrigerator until firm.
  • 5
    When cool and firm, remove the jellied tissue from the terrine and cut into small, 3-mm thick pieces.
  • 6
    Prepare a mayonnaise by whisking the egg yolk with the mustard. Slowly whisk in the oil. Thin with the cream and vinegar. Season with the parsley, salt, and pepper. Fold the sauce into the calve's feet.
  • 7
    Serve at room temperature.
  • Ready !



 

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