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Lambs’ Feet, ‘a LA Villeroi’

A dish of lamb's feet prepared with fine herbs, raw force-meat, Villeroi sauce, breadcrumbs, and fried in hot fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 469 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Lambs’ Feet, ‘a LA Villeroi’

Ingredients

Directions

Prepare the feet

  1. Singe the lambs' feet and blanch them.

  2. Boil the feet in stock broth and let them cool in the cooking stock.

  3. Bone the feet without opening them.

Fill and coat

  1. Fill the hollow with cooked fine herbs thickened with raw force-meat.

  2. Dip the feet in Villeroi sauce and place them on a baking sheet to cool.

  3. Breadcrumb the feet twice.

Fry and serve

  1. Fry the feet in plenty of hot fat.

  2. Dish the feet in a group on a folded napkin.

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. Lamb + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together469 recipes

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

  2. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

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

What each ingredient does

Lambs' feet
Provide the tender meat and gelatinous body that the stuffing and coating surround.
Raw force-meat
Binds the cooked fine herbs so the filling holds together inside the feet.
Villeroi sauce
Thick coating that clings to the feet and sets to form a base for the breadcrumbs.
Breadcrumbs
Form a crisp, golden crust when fried.
Hot fat
Cooks the coating quickly, browning it and crisping the crust.

The step that matters

Breadcrumb the feet twice. A single coat can be thin and may split or let filling leak during frying. A second layer of breadcrumbs adds a more even, sturdier crust that stays sealed while the coating cooks.

“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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