Tripe, French Way of Dressing

Ingredients

• one pound and a half of fresh white tripe
• two table-spoonfuls of chopped mushrooms
• a table-spoonful of chopped parsley
• one shallot finely minced
• half a bay-leaf
• a quarter of a pint of good white sauce

Method

1. 1

   Cut tripe into pieces and simmer in veal broth for four hours.

2. 2

   Cook mushrooms, parsley, shallot, and bay leaf in white sauce until tender.

3. 3

   Combine and serve over tripe.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2027. The excerpt below is the record exactly as published.

Tripe, French way of Dressing.— Take one pound and a half of fresh white tripe. Cut it into convenient-sized pieces, put it into a stewpan with as much strong veal broth as will cover it, and let it simmer gently for four hours. Put two table-spoonfuls of chopped mushrooms into a stewpan with a table-spoon- ful of chopped parsley, one shallot finely minced, half a bay-leaf, and a little pepper and salt. Pour over these a quarter of a pint of good white sauce

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