Gras-double is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking.[1]

Cooking

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 gras-double requires 1 to 1½ hours of cooking in salted water.[1]

Larousse lists ten variants of gras-double dishes:

Main ingredients and cooking method
Gras-double de bœuf en blanquette Gently cooked in stock, butter and flour, with egg yolks, parsley and lemon juice added before serving
Gras-double de bœuf à la bourgeoise Cooked, cut into squares, cooked with onions and carrots
Gras-double de bœuf à la fermière Cooked, simmered with onion and carrots and mushrooms
Gras-double de bœuf, frite pané Cooked, cut into squares, dipped in egg and breadcrumbs and fried. Served with a spicy sauce
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
Gras-double de bœuf à la lyonnaise Cooked, cut into thin strips and fried in butter or lard with chopped onion
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
Gras-double de bœuf à la portugaise Cooked, cut into squares and simmered with tomatoes
Gras-double de bœuf à la poulette Squares of cooked gras-double with allemande sauce or poulette sauce, with parsley, lemon juice and mushrooms
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.[1]

Other ways of preparing gras-double include dacquoise (boiled with ham and onions), albigeoise (slow-cooked with vinegar, cloves, garlic and saffron) and languedocienne (cooked, toasted and served with mayonnaise).[2]

See also

References

  1. 1 2 3 Montagné, pp. 663–665
  2. Delpuech, pp. 82–83

Sources

  • Delpuech, Urbain (1995). La Cuisinière toulousaine. Paris: Solar. ISBN 978-2-26-302214-2.
  • Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. OCLC 1285641881.
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