Chapter XV · Relevés and Entrées · No. 1286
1286—Calf’s Feet
Calf’s feet serve chiefly in supplying the gelatinous element of aspics, and the body of braising stock. They are rarely used in the preparation of a special dish; but, should they be so used, they may be cooked and served after the manner directed in the recipes treating of calf’s head.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1286, p. 428. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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