Lambs’ Feet a la Bourgeoise

Pieds d’Agneau a la Bourgeoise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Lambs’ Feet
  • A Pint of Broth
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • 2 Sprigs of Parsley
  • The Juice of a Lemon


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 tablespoonful of flour. Stir well and add two sprigs of parsley, minced very fine, and the juice of one lemon. Let this simmer for ten minutes longer and serve hot.