2446 Gras Double en Blanquette à la Provençale

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fry together 100 g ( oz) finely chopped pork fat with 250 g (9 oz) chopped onion until light brown; sprinkle with 30 g (1 oz) flour and cook gently together for a few minutes. Mix in dl (1⅓ pt or U.S. cups) of good White Bouillon and add 1 kg ( lb) of cooked Gras Double or ordinary tripe cut into 5 cm (2 in) squares, a pinch of salt and pepper and a Bouquet garni; cover and cook gently for 1 hour.

When ready, thicken the sauce with 4 egg yolks and finish by mixing in a mixture made by pounding a small pinch of basil with 25 g (1 oz) pork fat, a squeeze of lemon juice and a pinch of chopped parsley.

Serve in a deep dish or timbale.