740—Potage Windsor

No. 273, Blanchings and cool one small, boned calf’s foot, and cook it gently in a good white-wine No. 228, Mirepoix. Prepare one and one-half pints of “Crème de Riz” (No. 711, Crème de Riz), and add thereto the cooking-liquor of the calf’s foot, strained through muslin.

Finish this cream, when about to serve, with an ordinary leason, one and one-half tablespoonfuls of a slight infusion of turtle-soup herbs, and one and one-half oz. of butter.

Garnish with a julienne of half of the calf’s foot and twenty small quenelles consisting of a purée of hard-boiled egg-yolks and chicken forcemeat, these two preparations being in the proportion of two-thirds and one-third respectively.