Calf's Foot Jelly
- 2 calf’s feet
- 1 ounce coarse gray sea salt (30 g)
Step 1: Calf's Feet
Split the calf’s feet lengthwise and bone completely. Place in a stock pot, cover with cold water, and bring to a boil over a high heat to blanch. Boil for 1 minute, then skim and cool the calf’s feet under cold running water.
Step 2: Jelly
Place the calf's feet back in the stock pot, add 4 liters of cold water and the coarse gray sea salt, and bring to a boil once more over a high heat. Reduce to a light simmer and cook for 3 hours, skimming as often as possible.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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