Windsor Soup of Calf's Feet

Ingredients

• 2-3 funt beef
• 4 calf's feet
• 1/2 stakan vinegar
• 1/4 stakan pearl barley
• 1/8 funt Italian macaroni
• 1/2 tbsp flour
• 1 tbsp butter
• 1/2 stakan cream
• 2 egg yolks
• 1/8 funt Parmesan
• 1/2 stakan Sauternes
• cayenne pepper

Instructions

1. Cook a white beef bouillon; cook the calf's feet in vinegared water and bone them.
2. Cook barley and macaroni separately; make a barley-thickened, sieved base.
3. Enrich with a cream-yolk-Parmesan liaison; add feet meat, macaroni, Sauternes and cayenne.