Tripe a la Poulette

Ingredients

• 2 lbs. of tripe
• i onion
• 1yi ozs. of butter
• a good dessert-spoonful of flour
• half a glass of white wine
• nutmeg
• two yolks of eggs
• i oz. of fresh butter
• chopped parsley

Method

1. 1

   Cut tripe into small squares.

2. 2

   Chop onion and sauté in butter.

3. 3

   Mix in flour, moisten with stock and wine to make a thin sauce.

4. 4

   Add tripe, cook for an hour, reducing the sauce.

5. 5

   Thicken with egg yolks, lemon juice, butter, and parsley before serving, garnished with croutons.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 14. The excerpt below is the record exactly as published.

Tripe a la Poulette) Cut in filets or small squares 2 lbs. of tripe well boiled. Chop i onion finely; put it in a stew-pan Allied CooKery 43 with lyi ozs. of butter; colour lightly; mix in a good dessert-spoonful of flour; moisten with stock and half a glass of white wine to make a thin sauce ; season with salt, pepper, and nutmeg. Add the tripe; cook for an hour; the sauce must be reduced one-half. At the moment of serving thicken the ragout with two yolks of eggs mixed with the juice of a lemon, i oz. of fresh butter, and chopped parsley

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