CookEat Recipe
Polish Calves Feet in Vinegar Parsley Sauce
Tender deboned calves feet briefly simmered in a tangy onion gravy finished with egg yolk.
Method
Steps
Step 1
Simmer cleaned feet in salted water until the joints are tender and bones can be removed easily.
Step 2
Debone carefully and cut edible pieces.
Step 3
Soften onion in butter, stir in flour.
Step 4
Then whisk in stock. Add bay, parsley, vinegar, salt and pepper and simmer until flour is cooked.
Step 5
Add feet and simmer ten minutes. Remove bay.
Step 6
Temper yolk with a little hot sauce, stir into pan and heat gently to 74 °C without curdling. Serve hot.
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