Recipe: Calf's Feet with Tartar Sauce

1 Cook in a good broth (onions, carrots, thyme, bay leaf, coarse salt and peppercorns) for 3 hours at very low heat your clean half calf's feet.

2 Remove your calf's feet and take out all the meat while hot and cut them into pieces of 3 to 4 cm.

3 Heat your frying oil to 170-345°F (175°C).

4 While it heats, coat your calf's feet squares first in flour then in egg and finally roll them in breadcrumbs.

5 Brown them well in your hot oil then remove them by placing them on absorbent paper, salt them lightly and serve them very hot with your Tartar Sauce in a sauceboat.

I'm willing to bet that even people who don't like offal will ask you for the recipe after tasting it.

You can make this recipe in two stages. One day when you make a pot-au-feu, cook it with your calf's feet, you will then just have to remove the meat while hot, cut it into squares and when they are cold store them in small containers heading to the freezer so you can make this recipe another day.