Recipe: Braised Veal Feet with Turmeric Cream

1 In a large saucepan place your feet, your garnish, the peelings, the carrots, the turnips, the turmeric then fill with cold water, coarse salt and crushed peppercorns (mignonette), gentle cooking for 3 hours, skimming from time to time.

2 After 1 hour remove the carrots and turnips.

3 After these 3 hours remove the feet, shell them completely, then strain the broth.

4 Cut the veal feet into small squares then pour the cream with a little cooking liquid and a little turmeric into a saucepan and add the diced feet and let it simmer gently covered for 20 minutes.

5 To cook your noodles pour the rest of the cooking broth, cook 4 minutes, add the vegetables cooked in the broth cut into small dice then just before serving drain and serve next to the cream.