Gras-double en Blanquette à la Provençale (Tripe Blanquette, Provençal Style)

Ingredients

• 2 large onions
• 100 grammes grated bacon fat
• 1 heaped spoonful flour
• 3/4 litre bouillon
• 1 kilogramme cooked gras-double
• A pinch of salt
• A little pepper
• 1 bouquet garni
• 4 egg yolks
• 1 gramme basil
• 25 grammes fat bacon
• Juice of half a lemon
• A pinch of chopped parsley

Instructions

1. Sweat the sliced onions with the grated bacon fat.
2. Sprinkle with the flour and cook it for a moment.
3. Moisten with the bouillon.
4. Add the cooked gras-double cut into squares 5 centimetres to the side, the salt, the pepper and the bouquet garni.
5. Cook gently, covered, for 1 hour.
6. At the moment of serving, thicken with the egg yolks.
7. Pound the basil with the fat bacon and add it, with the lemon juice and the chopped parsley.
8. Serve in a timbale.