Gras Double à la Française

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Roll up tightly a thin piece of dressed tripe and skewer it with a tiny wooden skewer about 3/4in. from the end of the roll, then cut this off in a slice 3/4in. thick, with the skewer in the middle, like a little wheel.
  2. Repeat this process till you have as many of these little wheels as you need.
  3. Brush them with beaten egg, and then dip them into savoury breadcrumbs (freshly made white breadcrumbs mixed with a quarter the quantity of grated cheese, with pepper and salt to taste).
  4. Fry a golden brown in plenty of hot fat.
  5. Drain well.
  6. Serve garnished with fried parsley, with a squeeze of lemon juice, and a dust of coralline pepper.
Original Text · last edited 4 days ago
Gras Double à la Française.—Roll up tightly a thin piece of dressed tripe and skewer it with a tiny wooden skewer about ¾in. from the end of the roll, then cut this off in a slice ¾in. thick, with the skewer in the middle, like a little wheel. Repeat this process till you have as many of these little wheels as you need, when you brush them with beaten egg, and then dip them into savoury breadcrumbs (freshly made white breadcrumbs mixed with a quarter the quantity of grated cheese, with pepper and salt to taste). Then fry a golden brown in plenty of hot fat, drain well, and serve garnished with fried parsley, with a squeeze of lemon juice, and a dust of coralline pepper.
Notes
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