Fricassee of Tripe

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

tripe ↝ Tripe [Liver and organ meats]
consumé
two yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a small quantity of salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a little benshamelle

Instructions (4)

Cut the tripe into small slips, and boil in a little consumé till the liquor is nearly reduced.
Add to it a leason, of two yolks of eggs and cream, a small quantity of salt, cayenne pepper, and chopped parsley.
Simmer all together over a slow fire for five minutes, and serve it up immediately.
Or instead of the leason, &c. a little benshamelle and chopped parsley may be added.

Original Text

Fricassee of Tripe.

Cut the tripe into small slips, and boil in a little consumé till the liquor is nearly reduced; then add to it a leason, of two yolks of eggs and cream, a small quantity of salt, cayenne pepper, and chopped parsley. Simmer all together over a slow fire for five minutes, and serve it up immediately. Or instead of the leason, &c. a little benshamelle and chopped parsley may be added.

Notes

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