CookEat Recipe
Potage Artagnan
Documentary adaptation of printed No1902; not physically cooked, measured or tasted. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1902. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select inspected calf foot/veal knuckle products, record edible foot recovery, use food-safe pressing/cooling and safe hot reheating. Limites : Veal knuckle and calf-foot weights, recovered gel/meat and final broth volume unprinted.
Method
Steps
Step 1
Simmer sliced vegetables, raw ham, veal knuckle and inspected calf foot in six quarts STARTING water, half pint white wine and seasonings for historical three-hour guide. After one hour, remove calf foot, chill/handle safely, bone it and press edible meat between clean boards under four-pound weight for thirty minutes; dice half-inch pieces.
Step 2
Separately boil three ounces tapioca pearls in one quart water with second half-teaspoon salt for printed forty minutes, drain and wash. Continue main broth with knuckle until safe, cloth-strain and skim fat; do not return bones.
Step 3
Return measured calf-foot edible meat and drained tapioca to strained main broth, boil ten minutes, check safe service temperature and measure final tureen output.
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