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Where to find a Calves Foot (split)?

Paul H | May 29, 200509:04 PM

Although I probably would be better off by not investing the twenty to twenty-four hours it is going to take to blanch, simmer and slowly reduce a veal stock, I am considering making up some of this ambrosial stuff from Thomas Keller's recipe in The French Laundry Cookbook.

One of the ingredients is a calves foot. Any suggestions on where in the city one could acquire such a thing?


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