Windsor Soup

Quenelles of crawfish float in a luxurious wine and pepper soup.

Boil three calf's feet for one hour in two quarts of broth and one quart of water; when done and cold, cut them into pieces, moisten with three or four pints of their own broth, adding a garnished bunch of parsley, one-half wineglassful of Madeira wine, one-half tablespoonful of salt, and a little cayenne pepper. Boil again for ten minutes, then strain through a fine sieve; darken the soup with a little caramel browning, and when serving add twelve crayfish quenelles.