2447 Gras Double à la Bourgeoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heat 80 g (3 oz) butter in a pan, add 100 g ( oz) sliced onion and 80 g (3 oz) carrots cut in thin rounds and cook to a light brown; add 30 g (1 oz) flour and cook together as for a Brown Roux. Mix in 1 litre (1¾ pint or U.S. cups) White Bouillon and stir until it boils.

Add 1 kg ( lb) cooked Gras Double or ordinary tripe cut in 3 cm (1⅕ in) squares; a pinch of salt and pepper and a Bouquet garni; cover and cook gently for 1 hour.

Ten minutes before it is finally cooked add a touch of crushed garlic and 100 g ( oz) sliced mushrooms, fried in a little butter.

Serve in a deep dish or timbale sprinkled with chopped parsley.