Lambs’ Feet, White Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
Clean the feet well, and after boiling, take out all the bones, cut in little pieces of about two inches or less, season nicely and cook in a pint of their own water over a slow fire. Add the juice...
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Ingredients
- 12 Lambs’ Feet
- A Pint of Broth
- The Juice of a Lemon
- The Yolk of an Egg
- A Tablespoonful of Butter
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