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Lamb's Feet a LA Poulette

A stew of lamb's feet cooked in a butter‑flour roux with chicken stock, finished with lemon juice, parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lamb's Feet a LA Poulette

Ingredients

Directions

Prepare

  1. Clean and prepare the lamb's feet.

Make the stew

  1. In a pot, melt butter and add flour to make a roux.

  2. Gradually stir in chicken stock until smooth.

  3. Add the lamb's feet and simmer until tender.

  4. Finish with lemon juice, chopped parsley, salt, and pepper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lamb + chickentop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb's feet
Provide the main body and gelatin that give the stew its rich, tender texture.
Flour
Thickens the butter and stock into a smooth, lightly bodied sauce as a roux.
Butter
Adds fat and richness, and helps the flour cook into a roux.
Chicken stock
Forms the liquid base that the roux thickens and the lamb's feet simmer in.
Lemon juice
Adds acidity that brightens the rich, savory stew.

The step that matters

Gradually stir in chicken stock until smooth. Adding stock too fast to a roux can trap flour in lumps. Adding it slowly while stirring lets the starch disperse evenly, so the sauce thickens smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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