943. LAMB'S FEET, A LA D'UXELLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Braize and trim the feet as in the foregoing case.
  2. Cover them with a coating of D'Uxelles sauce (No. 16).
  3. When this has become firmly set by cooling, bread-crumb them twice over in the usual manner.
  4. Fry them in hog's-lard.
  5. When done, drain them upon a cloth.
  6. Dish them up with fried parsley upon a napkin.
  7. Serve some Italian sauce (No. 12) separately in a boat.
Original Text
943. LAMB'S FEET, A LA D'UXELLES. BRAIZE and trim the feet as in the foregoing case, cover them with a coating of D'Uxelles sauce (No. 16), and when this has become firmly set by cooling, bread-crumb them twice over in the usual manner, and fry them in hog's-lard; when done, drain them upon a cloth, dish them up with fried parsley upon a napkin, and serve some Italian sauce (No. 12) separately in a boat.
Notes
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