Baby elephant walk…straight into the pot, please!

2 Aug

The first edition of the ‘Larousse Gastronomique’ was published in 1938 and new and revised copies are still being published today. I have a copy from 1977.

This French cooking encyclopedia has some interesting ingredients and recipes, one of which I would love to share with you today.

Pieds d’elephant (elephant feet)

Take the feet of one or several young elephants and purge them in warm water for four hours. Remove the skin and bones then cut each foot lengthwise into four pieces: cut each of these in half. Blanch for 15 minutes, rinse in cold water and drain.

Place the following in a tightly covered stewpan: 2 slices of Bayonne ham, the portioned feet, 4 onions, 1 head of garlic, some spices, 1/2 bottle of Madeira wine, 3 tablespoons (4 tablespoons) concentrated stock. Cover and simmer gently over a low heat for 10 hours. thoroughly skim the cooking liquor, strain it and add 1 glass port and 50 small green peppers.

See that the sauce is well seasoned.

Hmmm… I wonder if the zoo has any spare baby elephants lying around?


One Response to “Baby elephant walk…straight into the pot, please!”

  1. old major August 3, 2010 at 10:05 am #

    love it! would go well with a nice glass (or tusk full) of brewdogs squirrel stuffed beer!

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