Windsor Soup of Calf's Feet
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- calf's feet
- stakan vinegar
- stakan pearl barley
- funt Italian macaroni
- tbsp flour
- tbsp butter
- stakan cream
- egg yolks
- funt Parmesan
- stakan Sauternes
- cayenne pepper
Instructions
- Cook a white beef bouillon; cook the calf's feet in vinegared water and bone them.
- Cook barley and macaroni separately; make a barley-thickened, sieved base.
- Enrich with a cream-yolk-Parmesan liaison; add feet meat, macaroni, Sauternes and cayenne.