• Adding to my bucket list

    From JIM WELLER@1:135/392 to ALL on Sun Sep 5 23:31:00 2021

    I just learned about Bouchon, a branch of French Charcuterie
    specialising in offal and fatty meats.

    A Bouchon is a type of restaurant in Lyon, France, that serves
    things like sausages, duck pate, tripe soup, chicken liver salad,
    head cheese, blood sausage, Andouillette sausage, vegetables fried
    in bone marrow and for dessert fruit pies made with lard pastry.

    Now I must got to Lyon!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tripe a la Mode De Caen
    Categories: French, Offal, Beef, Jw, Casseroles
    Yield: 8 Servings

    3 lb Fresh tripe
    1 Calve's foot; split
    2 lb Onions; sliced
    1/4 lb Beef suet
    1 Onion; stuck with
    3 Cloves
    1 Bay leaf
    1 Bouquet Garni
    1/4 c Calvados*
    Cider; or water, to cover

    Bouquet Garni: Tie in a bunch 3 sprigs each parsley and chervil with
    2 sprigs fresh thyme. *Calvados is a French apple brandy. You may
    substitute regular brandy and use cider instead of water.

    Read about tripe. Trim, wash, soak, blanch, wash again, drain and cut
    into 1 1/2" pieces. Wash and blanche a calve's foot. Peel and slice
    the onions. Dice the suet.

    Line the bottom of a casserole with a layer of onions, then a layer of
    tripe and a sprinkling of suet. Continue to build layers and top with
    the calve's foot and clove studded onion, a bay leaf and the bouquet
    garni. Pour over this the Calvados or brandy and enough water or
    cider to cover.

    Bring just to a boil. Seal the casserole with a strip of pie pastry
    dough and bake in a preheated 250 oven for 12 hours. When ready to
    serve break the seal, remove the bouquet garni, bay leaf and whole
    onion. Degrease the sauce and pick the meat from the calve's foot.
    Return the meat to the casserole to heat through and serve in
    preheated individual small casseroles with boiled parsley potatoes.

    From the Joy of Cooking.

    The New York Times Cook Book suggests the following variations: use 4
    calve's feet, add carrots, leeks and celery, lots of coarse freshly
    ground black pepper and 1/2 cup Calvados.

    Posted by Jim Weller.

    MMMMM

    Cheers

    Jim


    ... Facebook never helped the lame to walk but it has made the dumb speak.

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