Calf's Feet Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of calf's feet in a white stock flavoured with vegetables and spices that's finished with forcemeat quenelles and an egg yolk liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Calf's Feet Soup.
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This is a classic recipe for a Victorian version of Calf's Feet Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 147.—CALF'S FEET SOUP.
This soup is made in exactly the same manner as the preceding, the only difference being that calf's feet must be substituted for calf's tails.
Modern Redaction
Ingredients:
8 calves' feet, cut into 3cm long pieces
1 carrot, scraped
1 onion, peeled
4 cloves
4 celery sticks
1 bunch of parsley
1/2 bayleaf
1 sprig of thyme
1 blade of mace
4 shallots
2l stock
180g Francatelli White Thickening for Sauces
12 forcemeat quenelles
4 egg yolks
140ml cream
60ml sherry
pinch of freshly-grated nutmeg
salt and freshly-grated black pepper
30g freshly-grated Parmesan cheese
Method:
Place the calf tail pieces in a large pan with the carrot, onion (stick the cloves in this), celery, parsley, bayleaf, thyme, mace and shallots. Add 2l stock then bring to a gentle boil, reduce to a brisk simmer and cook for about 90 minutes, or until the tail pieces are tender.
Strain the tail pieces from the stock, wash in cold water and set aside to drain. Pass the cooking liquid through a fine-meshed sieve into a clean pan then whisk in the white thickening. Bring the mixture to a boil, stirring constantly, reduce to a simmer then allow to cook gently until all the grease has come to the surface. Skim this off then strain the soup into a clean pan containing the calf tail pieces and the forcemeat quenelles.
Allow the soup to heat through. About five minutes before serving whisk together the egg yolks, cream and sherry to a bowl and whisk to combine. Take the soup off the heat and add two ladles of the hot soup to this mixture to temper then pour the egg yolk mix back into the soup. Season to taste with nutmeg, salt and black pepper then stir in the grated Parmesan.
Return the soup to the heat and heat gently to thicken and heat through (but ensure it does not boil). Serve immediately.
