Tripe a la Poulette

Ingredients

• Cut tender tripe in small pieces
• add to a rich, white sauce
• quickly stir in the beaten yolks of two eggs
• season with lemon juice
• season with minced parsley

Method

1. 1

   Stew over a gentle heat for twenty minutes, and season with lemon juice and minced parsley.

2. 2

   The sauce should be so thick that the tripe will be merely moistened with it, and may be piled in a mound on the dish.

3. 3

   Garnish with small boiled onions or stewed celery or mushrooms.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 56. The excerpt below is the record exactly as published.

Tripe a la Poulette. Cut tender tripe in small pieces and add to a rich, white sauce. Stew over a gentle heat for twenty min- utes, and season with lemon juice and minced parsley. For one pint quickly stir in the beaten yolks of two eggs

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