942. LAMB'S FEET, A LA POULETTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Remove the shank-bones from a dozen lambs' feet, without tearing or cutting through the part that covers the bone.
  2. Scald them for about five minutes in boiling water, and then immerse them in cold water.
  3. Wipe and singe them over the flame of a charcoal fire.
  4. Rub them over with lemon juice, and braize them in some blanc (No. 235) for about an hour.
  5. Then drain them upon a cloth, trim off the extremities neatly, make an incision in the hoof, and remove the round tuft of wool.
  6. Place the lamb's feet in a stewpan containing some button-mushrooms and enough sauce à la Poulette for the entrée.
  7. Toss them in this over the stove-fire until quite warm.
  8. Then dish them up neatly, and serve with a border of fleurons, or cratons of fried bread.
Original Text
942. LAMB'S FEET, A LA POULETTE. REMOVE the shank-bones from a dozen lambs' feet, without tearing or cutting through the part that covers the bone; scald them for about five minutes in boiling water, and then immerse them in cold water; wipe and singe them over the flame of a charcoal fire, rub them over with lemon juice, and braize them in some blanc (No. 235) for about an hour; then drain them upon a cloth, trim off the extremities neatly, make an incision in the hoof, and remove the round tuft of wool; place the lamb's feet in a stewpan containing some button-mushrooms and enough sauce à la Poulette for the entrée, toss them in this over the stove-fire until quite warm; then dish them up neatly, and serve with a border of fleurons, or cratons of fried bread.
Notes
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