No. 897 — Boiled Calf's Feet with White Sauce in a Vol-au-Vent
English historical translation of Molokhovets recipe No. 897 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and boil the calf's feet as in No. 895. When done, take them from the broth, rinse in cold water, remove the bones and cut into portions.
Lightly fry a spoonful of butter with ½ glass of flour and dilute with three glasses of the broth in which the feet were boiled.
Boil thoroughly, add two or three pieces of sugar and lemon juice, boil again and strain. If desired, add two spoonfuls of capers or ½ glass of raisins.
Put the feet into the sauce, pour in ½ glass of sour cream or cream and bring to the boil twice.
Transfer to a dish or a puff-pastry vol-au-vent prepared as in No. 303. Boil the remaining bones further for aspic or a mayonnaise-style dish.
To provide
4 calf's feet 5–10 allspice berries 1–2 bay leaves ½ of each root vegetable 1 onion and about 2 spoonfuls of vinegar ½ glass of flour and 1 spoonful of butter | ½–1 glass of sour cream or cream 2–3 pieces of sugar and ½ lemon — 2 spoonfuls of capers or ½ glass of raisins Or ½ Russian pound of French prunes For puff pastry, see No. 303 |