Tripe a la Pleoutte

Ingredients

• one and a half pounds of tripe
• an ounce of butter
• one pinch of salt
• half a pinch of pepper
• half a pint of good Allemande sauce
• the juice of half a lemon
• a pinch of chopped parsley

Method

1. 1

   Shred the tripe and brown it in butter for three minutes.

2. 2

   Transfer to a saucepan with Allemande sauce.

3. 3

   Cook for five minutes, add lemon juice, sprinkle with parsley, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 175. The excerpt below is the record exactly as published.

Tripe a la Pleoutte.— Shred one and a half pounds of tripe, brown it slightly for three minutes in a pan, with an ounce of butter, one VEAL. 235 pinch of salt, and half a pinch of pepper; then transfer it to a saucepan, with half a pint of good Allemande sauce (No. 210). Let cook five minutes longer, then squeeze in the juice of half a lemon, besprinkle with a pinch of chopped parsley, and serve. 547. Tripe a la Mode de Caen. — Take one raw, double tripe, one ox- foot, three calf's feet, all well-washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot, or a saucepan, put pieces of feet at the bottom, cover over with tripe, then a layer of sliced carrots and onions, and continue the same until the vessel is full, carefully seasoning each layer. Tie in a cloth a sprig of thyme, two bay-leaves, twelve whole peppers, and six cloves; put this in the middle of the pot, throw over a bottleful of cider or white wine, and a little brandy (say one pony); lay on the top the stalks of some green leeks, parsley-roots, and cabbage leaves; cover, and fasten it down with paste, so that the steam cannot escape, and leave it for about ten hours in a very slow oven. Take it from the oven and serve when required. 548. Tripe a la Lyonnaise. — Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, add one tablespoonful of vinegar and a gill of good Espagnole (No. 157). Stew for two minutes longer, and serve with a pinch of chopped parsley sprinkled over. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. VBAL. 549. Blanqnette of Feal. — Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour ; drain it well, then lay it in a saucepan ; cover with fresh water ; boil, and be very careful to skim off all the scum. Add a well-garnished bouquet (No. 254), six small, well-peeled, sound, white onions, two good pinches of salt and a pinch of white pepper. Cook for forty minutes. Melt about an ounce and a half of butter in another saucepan, add to it three table- spoonfuls of flour, stir well for three minutes ; moisten with a pint of broth from the veal ; boil for five minutes. Set it on the side of the stove. Beat up in a bowl three egg yolks, with the juice of a medium- sized, sound lemon and a very little grated nutmeg. Take the prepar- ation in the saucepan, gradually add it to the egg yolks, &c. , briskly mix with a wooden spoon meanwhile until all added. Throw this over the veal, lightly toss the whole, but be careful not to allow to boil again; 236 THE TABLE. then serve. All blanquettes are prepared the same way, adding different garnishings. 550. Blanquette Of Veal a la Reilie.— The same as for No. 549, add- ing six chopped mushrooms, and twelve godiveau quenelles (No. 221) two minutes before serving. 551. Blanquette Of Veal with Peas. — The same as for No. 549, add- ing one pint of cooked, green, or canned blanched peas two minutes before serving. 552. Blanquette of Veal with Nouille«i. — The same as for No. 549, adding a quarter of a pound of cooked nouilles (No. 1182) around the serving-dish as a border. 553. Blanquette of Veal a 1'Ancienne. — The same as for No. 549, adding one ounce of salt pork cut into small pieces, and cooked with the meat from the commencement, and six sliced mushrooms two minutes before serving. 554. Brisotin of Veal. — Cut up six pieces of lean veal about a quarter of an inch thick, and of the length of the hand. Flatten them, and season with one pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.