Pieds de Veau Custine (Braised Calf's Feet with Duxelles, Wrapped in Caul)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's feet
- Sauce Duxelles
- Cooked mushrooms
- Caul
- Melted butter
- Sauce Demi-glace
Instructions
- Braise the calf's feet, then cut the flesh into small square pieces.
- Mix them into a very much reduced sauce Duxelles with cooked sliced mushrooms added, and leave to cool.
- Divide the composition into portions weighing 80 grammes.
- Wrap each portion in caul and range them on a tray.
- Sprinkle with melted butter and colour in the oven.
- Serve a sauce Demi-glace separately.