Lambs’ Feet a la Bourgeoise

Pieds d’Agneau a la Bourgeoise

Preparation info
    • Difficulty

      Medium

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 12 Lambs’ Feet
  • A Pint of Broth
  • A Tablespoonful of Butter

Method

Clean the feet well and boil in the manner above directed. When the water is reduced, take out the Feet, cut in pieces, taking out all the bones. Put back in the saucepan, add a tablespoonful of butter blended well with a