Gras Double a la Franraise
From The "Queen" cookery books: Entrees, 1901
Dust with coralline pepper before serving.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
Gras Double a la Franraise. — Roll up tightly a thin piece of dressed tripe and skewer it with a tiny wooden skewer about ^in. from the end of the roll, then cut this off in a slice |in. thick, with the skewer in the middle, like a little wheel. Repeat this process till you have as many of these little wheels as you need, when you brush them with beaten egg, and then dip them into savoury breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.