Lambs’ Feet, White Sauce

Pieds d’Agneau, Sauce Blanche

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 12 Lambs’ Feet
  • A Pint of Broth
  • The Juice of a Lemon
  • The Yolk of an Egg
  • A Tablespoonful of Butter

Method

Clean the feet well, and after boiling, take out all the bones, cut in little pieces of about two inches or less, season nicely and cook in a pint of their own water over a slow fire. Add the juice of a lemon, and then throw in the beaten yolk of an egg to bind nicely, and serve hot.