Lambs’ Feet a la Bourgeoise

Pieds d’Agneau a la Bourgeoise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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