Lambs' Trotters a la Bordelaise and a la Bordelaise Wenberg

Scald, scrape and singe twenty-four lambs' feet, split them underneath through the thickness of the meat their whole length, remove the pointed hoof bones leaving the foot whole. Dilute a small handful of flour with cold water in a saucepan able to hold three gallons, add to it salt, whole peppers, parsley leaves, thyme, bay leaf, cloves, garlic and carrots cut in four; put in the feet and let cook for five hours; when done, drain. Fry six shallots colorless in butter, moisten them with red wine, a little espagnole sauce (No. 414), brandy and meat glaze (No. 402); season with salt and pepper, add the feet, simmer and serve them in a very little sauce.

A la Bordelaise Wenberg.—Prepare as for the above adding finely minced hot peppers, plenty of brandy and red wine, and when ready to serve, a little freshly ground black pepper.