Gras-double
{{lang|fr|Gras-double}} ({{IPA|fr|ɡʁa dublə}}) is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking. Although literally translated as 'double-fat' the French term refers to the thickness and color of the lean meat, not its fat content.{{Cite web |title=Gras-double: Une recette du chef étoilé Patrick Asfaux |url=https://www.aftouch-cuisine.com/recette/gras-double-277.htm |access-date=2024-11-22 |website=www.aftouch-cuisine.com}}
Cooking
{{lang|fr|Gras-double}} is sold fresh or pickled, uncooked or cooked. According to Larousse Gastronomique, if uncooked it requires 3 to 3½ hours cooking in a salt water court-bouillon. Pickled {{lang|fr|gras-double}} requires 1 to 1½ hours of cooking in salted water.
Larousse lists ten variants of {{lang|fr|gras-double}} dishes:
| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;"
! scope="col" | ! scope="col" |Main ingredients and cooking method |
| {{lang|fr|Gras-double de bœuf en blanquette}}
| Gently cooked in stock, butter and flour, with egg yolks, parsley and lemon juice added before serving |
| {{lang|fr|Gras-double de bœuf à la bourgeoise}}
| Cooked, cut into squares, cooked with onions and carrots |
| {{lang|fr|Gras-double de bœuf à la fermière}}
| Cooked, simmered with onion and carrots and mushrooms |
| {{lang|fr|Gras-double de bœuf, frite pané}}
| Cooked, cut into squares, dipped in egg and breadcrumbs and fried. Served with a spicy sauce |
| {{lang|fr|Gras-double de bœuf à l'espagnole}}
| Cooked, cut into squares, marinated in oil and lemon juice and grilled. Served with fried onions and fried tomatoes |
| {{lang|fr|Gras-double de bœuf à la lyonnaise}}
| Cooked, cut into thin strips and fried in butter or lard with chopped onion |
| {{lang|fr|Gras-double de bœuf à la polonaise}}
| Cooked, cut into thin strips and fried in butter, sprinkled with chopped hard-boiled egg yolks and parsley, drizzled with vinegar or lemon juice |
| {{lang|fr|Gras-double de bœuf à la portugaise}}
| Cooked, cut into squares and simmered with tomatoes |
| {{lang|fr|Gras-double de bœuf à la poulette}}
| Squares of cooked {{lang|fr|gras-double}} with allemande sauce or poulette sauce, with parsley, lemon juice and mushrooms |
| {{lang|fr|Gras-double de bœuf à la provençale}}
| Gently cooked in stock, lard and flour, with egg yolks, basil and lemon juice added before serving |
:Source: Larousse Gastronomique.Montagné, pp. 663–665
Other ways of preparing {{lang|fr|gras-double}} include {{lang|fr|dacquoise}} (boiled with ham and onions), {{lang|fr|albigeoise}} (slow-cooked with vinegar, cloves, garlic and saffron) and {{lang|fr|languedocienne}} (cooked, toasted and served with mayonnaise).Delpuech, pp. 82–83
See also
References
{{Reflist}}
Sources
- {{cite book | last = Delpuech | first = Urbain | title = La Cuisinière toulousaine| date = 1995| location = Paris | publisher = Solar | url = https://archive.org/details/lacuisinieretoul0000delp/page/82/mode/2up | isbn = 978-2-26-302214-2}}
- {{cite book | last = Montagné | first = Prosper | authorlink = Prosper Montagné | title = Larousse Gastronomique | date = 1976 | location = London | publisher = Hamlyn | isbn = 978-0-600-02352-4 | url = https://archive.org/details/laroussegastrono0000mont_w7s3/page/904/mode/2up | oclc = 1285641881 }}
{{French cuisine}}