Calves' Feet A La Marechale Recipe
Calves' Feet A La Marechale is a classic French dish that dates back to the 19th century. It is a rich and hearty recipe that combines tender boiled calves' feet with a flavorful mixture of onions, garlic, peppers, and mushrooms. The dish is then thickened with a creamy mixture of flour and milk before being seasoned with a blend of spices. The addition of egg yolks and lime juice gives a tangy twist to the dish, making it truly unique. Finally, the sliced and breaded calves' feet are fried to a golden brown, creating a deliciously crisp exterior with a tender and flavorful interior.
Fun fact: Calves' feet are actually quite versatile and can be used in a variety of dishes. In addition to being a key ingredient in traditional French cuisine, they are also used in Asian cuisines such as Chinese and Korean cooking. They are known for their collagen-rich properties, which give dishes a gelatinous texture when cooked.
Now, let's dive into the recipe for Calves' Feet A La Marechale:
- 4 calves' feet
- 4 ounces of butter
- 2 onions, finely chopped
- A small amount of garlic, minced
- 2 green peppers, diced
- A handful of mushrooms, finely chopped
- Salt, to taste
- Pepper, to taste
- Cayenne pepper, to taste
- A pinch of mace
- 4 ounces of flour
- Boiling milk, as needed
- 2 egg yolks
- Juice of 1 lime
- 1 tablespoon of water
- Egg, beaten (for brushing)
- Bread crumbs (for coating)
- Butter (for frying)
1. Begin by boiling the calves' feet until they are tender. This process may take some time, so be patient and ensure that the feet are fully cooked. Once done, remove the calves' feet from the boiling water and allow them to cool slightly.
2. Cut the boiled calves' feet into inch-sized pieces.
3. In a large pan, melt the butter over medium heat. Add the finely chopped onions, minced garlic, diced green peppers, and finely chopped mushrooms to the pan. Season the mixture with salt, pepper, cayenne pepper, and a pinch of mace. Stir well to combine the flavors and sautÃ© until the onions become translucent and the vegetables are tender.
4. Sprinkle the flour over the vegetable mixture and stir continuously. This step will help thicken the sauce. After a minute or two of stirring, gradually pour in the boiling milk, making sure to whisk constantly to prevent any lumps from forming. Continue whisking until the mixture reaches the consistency of rich cream.
5. Add the cut calves' feet pieces to the pan and mix well to combine. Ensure that the calves' feet are evenly coated with the creamy mixture.
6. Remove the pan from the heat and set it aside to cool slightly.
7. In a separate bowl, beat the egg yolks with the juice of a lime and a tablespoonful of water. Slowly pour this mixture into the cooled calves' feet mixture, while continuously stirring. This step adds a tangy flavor to the dish and helps bind the ingredients together.
8. Grease a shallow buttered pan and pour the entire calves' feet mixture into it. Smooth the top to create an even layer. Allow it to cool completely.
9. Once the mixture has cooled and set, cut it into slices of desired thickness.
10. Take each slice and brush it with beaten egg. Then, coat it with bread crumbs, ensuring that each slice is fully coated.
11. Heat butter in a skillet or frying pan over medium heat. Fry the coated slices of calves' feet until they turn a light golden brown on both sides. This process will make the exterior crisp and golden while keeping the interior tender and flavorful.
12. Once fried, transfer the slices of Calves' Feet A La Marechale to a paper towel-lined plate to remove any excess oil.
Your Calves' Feet A La Marechale is now ready to be served! This dish can be enjoyed as an appetizer or as a main course, accompanied by a side of vegetables or a fresh salad.
Calves' Feet A La Marechale is a unique and indulgent dish that showcases the flavors and techniques of traditional French cuisine. It is often served at special occasions and celebrated for its rich and comforting taste. If you're looking to explore similar dishes, you might enjoy other traditional French recipes such as Coq au Vin or Beef Bourguignon, which also feature slow-cooked meats and flavorful sauces. These dishes are beloved classics that are sure to impress your guests and tantalize your taste buds.