Recipe or source entry
Calf's Feet Fried
When the feet have been boiled, seasoned as in No. 571, and are cold, cut them in pieces the size of a small cutlet; dip each piece in batter, No. 288; fry them in hot fat, and when become crisp, let them be drained on a cloth, dished up on a napkin with or without fried parsley, and some tomata, piquante, or ravigotte sauce, served separately.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/fried-feet.html- Legacy revision
8531e8373e9b- Source checksum
5576a104d284e19e62c4eebd3694a59a1790ad4a404211f363ec954174de7822- Legacy text checksum
3cc3a280af168867ea28b5c99f374e499500635e0ccc0112c1421eabf7b941d7
Cite this page
Calf's Feet Fried. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/fried-feet.html