Lambs’ Feet a la Bourgeoise

Name: Lambs’ Feet a la Bourgeoise (Pieds d’Agneau a la Bourgeoise)
Cuisine: United States
Ingredients: A Pint of Broth; 12 Lambs’ Feet; A Tablespoonful of Flour; A Tablespoonful of Butter; The Juice of a Lemon; 2 Sprigs of Parsley

Pieds d’Agneau a la Bourgeoise

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
A Tablespoonful of Butter

Americas
United States
New Orleans

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