Name: Calf's Feet Boiled, Poivrade Sauce
Ingredients: cold calf's feet, neatly trimmed; white stock; Poivrade sauce; fancy croutons

Calf's Feet Boiled, Poivrade Sauce

Ingredients

cold calf's feet, neatly trimmed
white stock
Poivrade sauce
fancy croutons

Directions

Heat the neatly trimmed pieces of cold calf's feet in white stock until hot.
Serve with Poivrade sauce poured over the meat, and garnish with fancy croutons.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Calf's feet: Provides the main body of the dish, with gelatin giving a rich, savoury texture.
White stock: Reheats the meat gently and moistens it while adding savoury flavour.
Poivrade sauce: Adds a seasoned, savoury sauce that coats the meat and adds moisture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.