Lambs’ Feet a la Bourgeoise from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
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 bu...
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Ingredients
- 12 Lambs’ Feet
- A Pint of Broth
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- 2 Sprigs of Parsley
- The Juice of a Lemon
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