k cooked gras double honeycomb tripe cut into 2" squares
grms finely chopped pork or ham fat
grms chopped onion
¼ cups white bouillon
of 4 eggs
oz of pork fat
a teas. parsley
squeeze of lemon juice
the pesto by pounding the pesto ingredients
the onions in the ham fat until golden.
in the flour and cook gently for a few minutes.
in the stock , then add the tripe and the bouquet garni.
Cover and cook gently for 1 hr.
ready, thicken with the egg yolks and the pesto before serving.
by: Derry Simonds
with boiled potatoes and green vegetables.
Gras Double a la Bourgeoise: A chopped carrot
is fried with the onion and instead of the pesto and egg yolks
this dish is finished with a little crushed garlic and 100
grms of sliced mushrooms fried in butter.
Tripe and Onions: a basically similar English
dish using milk instead of stock.