Potage Windsor (Cream of Rice with Calf's Foot)

Ingredients

• 2 small calf's feet
• Mirepoix
• white wine
• 1 litre and a half Crème de riz
• 3 spoonfuls infusion of herbs for Potage tortue
• Cayenne
• the liaison
• 150 grammes butter
• purée of egg yolks (two thirds of the quenelle mixture)
• chicken forcemeat (one third of the quenelle mixture)

Instructions

1. Blanch and refresh 2 small boned calf's feet, then cook them in a Mirepoix with white wine.
2. Prepare separately 1 litre and a half of Crème de riz.
3. Pass the cooking liquid from the feet through the mousseline and add it to the Crème de riz, with 3 spoonfuls of infusion of herbs for Potage tortue.
4. At the moment of serving, heighten lightly with Cayenne.
5. Complete with the liaison in the ordinary proportions and 150 grammes of butter.
6. Garnish with 3 spoonfuls of julienne of calf's foot, and with small fluted quenelles made of two thirds purée of egg yolks to one third chicken forcemeat.