2986 Andouillettes à la Lyonnaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the Andouillettes. Place into a frying pan containing a mixture of very hot butter and oil and toss over and over until nicely browned. Add 250 g (9 oz) sliced onion, cooked and lightly coloured in butter, adjust the seasoning and toss over to completely mix the ingredients. Finish with a pinch of chopped parsley, a few drops of vinegar, then tip into a timbale or deep dish to serve.