Calf's Foot Jelly

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN