Lambs’ Feet, White Sauce

Pieds d’Agneau, Sauce Blanche

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Lambs’ Feet
  • A Pint of Broth
  • The Juice of a Lemon


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.