{"id":6307,"slug":"lamb-trotters-poulette","title":"Lamb trotters, poulette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lambs' feet","stock or water","salt","one carrot","an onion","a bouquet garni","poulette sauce"],"ingredients_norm":["lambs' foot","stock or water","salt","carrot","onion","bouquet garni","poulette sauce"],"steps":["Cook lambs' feet in stock or water with salt, and one carrot, an onion and a bouquet garni.","When done pour poulette sauce over all."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w127:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"913cb4e4d3c0080a0e7dba29ef83a38e90e85f403c16788b3252ef9b9fdba355","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lamb-trotters-poulette"}