INGREDIENTS
This is what you need for 8 servings:
- 2 lbs. ox feet
- 1 veal tongue 2 lbs., cooked, sliced
- 1 lb. veal brisket, cooked
-
1.5 qt. Provençal sauce
- 1 lb. button mushrooms
- for garnish
- hard-boiled eggs
- pickles
Pic1: head cheese Provençal Directions
Pic2: I cooked beef tongue the previous dayPic3: ox feet tomato soup
Pic4: all done
- Warm up the Provençal sauce.
- Pour it through a strainer and reserve the sauce vegetables
-
Boil the ox feet in the tomato sauce for several hours until they fall apart.
The gelatin they produce will gel the sauce. - Strain the sauce to remove all the solids.
- Sort out and discard the bones.
- The meat can be returned to the sauce.
-
Stew the mushrooms.
Drain the mushroom liquor and reserve/store for other recipes. - Add the mushrooms to the sauce.
- Cut the veal meat in 2” chunks.
- Small pieces make it seem like the mix is all tomato sauce.
- Gently stir the meat and the reserved sauce vegetables into the tomato sauce.
-
Place some sliced eggs and pickles on the bottom of a ramekin.
I forgot and put them in last. - Pour the mix in ramekins and let cool.
- Refrigerate and use or freeze within 2 weeks.
- Freeze for storage up to 6 months.