Boil the calves' feet in salted water until tender; then take out the bones. Fry 1 chopped onion in butter; stir in
1 tablespoonful of flour; add 1 cup of stock. Let boil with 1 bay−leaf, some parsley chopped fine and 1/4 cup
of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg
and serve hot.
