No. 735 Pieds d’Agneau en cartouche.
Have cooked eight feet, which dry upon a cloth, make a sauce like for the cotelettes durcelle (No. 704), stew the feet in it twenty minutes, then leave them to get cold in the sauce, have eight pieces of cartridge paper, (each piece large enough to fold a foot in,) oil them and lay in a foot with as much of the sauce as you think sufficient, roll them round and fold the paper at each end to imitate a cartridge, broil them over a slow fire, dress in pyramid and serve with a little gravy in a boat.