Gras-double à la Poulette (Tripe with Sauce Poulette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Gras-double
- Sauce Poulette
- A pinch of chopped parsley
Instructions
- Cut the very well cooked gras-double into julienne.
- Add it to a sauce Poulette.
- Dish in a timbale with a pinch of chopped parsley.