2452 Gras Double à la Poulette

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut some very well cooked Gras Double or ordinary tripe into strips and reheat in sufficient Sauce Poulette.

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

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