Calf's Feet Soup, English Style

Cut in two lengthwise, and remove the bones from four calf's feet; blanch them, then braise them so that they are entirely cooked, taking about four or five hours. Strain the feet, and set them under a weight to reduce them to a quarter of an inch in thickness, and, when thoroughly cold, cut them up into inch squares. Prepare a pound of carrots, half a pound of turnips, half a pound of celery cut quarter inch squares, quarter of a pound of onions in three-sixteenth inch squares. Put four ounces of butter in a saucepan on the fire, and when hot, add the onions and let fry for a few minutes, then the carrots, turnips and celery; fry all colorless, and moisten with the broth from the calf's feet, increasing its quantity with broth so as to obtain four quarts. Boil, remove the fat, season with salt and pepper and thicken the soup with two heaping tablespoonfuls of fecula diluted in a quarter of a bottle of white wine, one gill of Madeira and a pint of tomato puree; then boil again, and despumate the broth. Blanch and cook for three hours in white broth, two ounces of pearl barley, add it to the soup, also the prepared calf's feet. Lay on a buttered pan through a cornet some chicken quenelles three-eighths of an inch in diameter, colored with spinach green, pour boiling salted water over, and when poached, drain and add to the soup; when the whole is very hot, pour it into a soup tureen and serve.