CookEat Recipe
Calves’ Tails Allemande
A creamy calf-tail and barley soup with diced roots, leeks and celery.
Method
Steps
Step 1
Have a regulated butcher clean the two raw calf tails and cut into half-inch sections, removing loose bone splinters. Cut the one carrot, one turnip, one onion, two leeks and two celery branches into quarter-inch squares. Put the tail sections and vegetables in a large saucepan with the one ounce butter and brown for ten minutes, stirring occasionally.
Step 2
Add three and a half quarts water, the one piece raw veal knuckle, two teaspoons salt and half a teaspoon finely ground white pepper. Wash and drain the two ounces barley, add and bring gently to a boil. Simmer gently for about two hours, skimming fat occasionally, until the barley and tails are tender and the tail and knuckle meat reach 70°C for two minutes, probing away from bone.
Step 3
Lift out the knuckle, check for and remove every loose bone fragment, add the one gill cream and boil gently for five minutes. Pour the soup with all the tail sections into a warm tureen and serve promptly; leave the bones uneaten.
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