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CALF'S FOOT (a la Poulette)

Calf's feet which have been boiled for stock may (if not too much cooked) be made into an agreeable dish by serving them in a little poulette sauce. Take out the bones, press the meat till cold, and cut it into neat pieces. Put a piece of butter the size of an egg into a saucepan, let it melt, then add gradually a table-spoonful of flour. Mix the paste thoroughly with a wooden spoon for two or three minutes, until it is quite smooth; then dilute it with the third of a pint of nicely-flavoured stock, and keep on stirring for ten or fifteen minutes. Draw the saucepan from the fire for a minute or two, thicken the soup with the well-beaten yolks of two eggs, and season with a little pepper and salt. Put the pieces of calf's feet into the sauce, let them become hot, without boiling, stir in a little lemon-juice, and serve. Chopped parsley, shallots, or mushrooms should be added to this sauce. Sufficient for two feet.