Calf's Feet a la Poulette

As a general rule, calf's feet are first boiled in water without any addition, for the purpose of extracting their gelatine for making jellies; but even then, provided the feet are not too much done, so as to become worthless, they should be drained on a dish, seasoned with a little vinegar, chopped parsley and shalot, pepper and salt, and after being allowed time to become well impregnated with this seasoning, should be made hot with a good bit of glaze and a couple of Indian gherkins sliced up.

Note.—Calf's feet prepared as above may also be warmed in some Poulette, fine-herbs, tomata, piquante, or ravigotte sauce.