Gras-double à la Bourgeoise (Tripe à la Bourgeoise)

Ingredients

• 80 grammes butter
• 1 onion
• 2 small carrots
• 1 heaped spoonful flour
• 1 litre bouillon
• 1 kilogramme gras-double
• A pinch of salt
• A little pepper
• 1 bouquet garni
• A touch of crushed garlic
• 100 grammes raw mushroom stalks
• Butter
• Chopped parsley

Instructions

1. Sweat the sliced onion and the carrots cut into thick rounds in the butter.
2. Sprinkle with the flour and cook it as for a brown roux.
3. Moisten with the bouillon and bring to the boil, stirring.
4. Add the gras-double cut into squares 3 centimetres to the side, the salt, the pepper and the bouquet garni.
5. Cook gently for a good hour.
6. Slice the raw mushroom stalks and sauté them in butter.
7. Ten minutes before serving, add the crushed garlic and the mushroom stalks.
8. Serve in a timbale and sprinkle with chopped parsley.