French: Gras-double is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking.
French: 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 French: gras-double requires 1 to 1½ hours of cooking in salted water.
Larousse lists ten variants of French: gras-double dishes:
| Main ingredients and cooking method | ||
|---|---|---|
| French: Gras-double de bœuf en blanquette | Gently cooked in stock, butter and flour, with egg yolks, parsley and lemon juice added before serving | |
| French: Gras-double de bœuf à la bourgeoise | Cooked, cut into squares, cooked with onions and carrots | |
| French: Gras-double de bœuf à la fermière | Cooked, simmered with onion and carrots and mushrooms | |
| French: Gras-double de bœuf, frite pané | Cooked, cut into squares, dipped in egg and breadcrumbs and fried. Served with a spicy sauce | |
| French: 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 | |
| French: Gras-double de bœuf à la lyonnaise | Cooked, cut into thin strips and fried in butter or lard with chopped onion | |
| French: 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 | |
| French: Gras-double de bœuf à la portugaise | Cooked, cut into squares and simmered with tomatoes | |
| French: Gras-double de bœuf à la poulette | Squares of cooked French: gras-double with allemande sauce or poulette sauce, with parsley, lemon juice and mushrooms | |
| French: 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 French: gras-double include French: dacquoise (boiled with ham and onions), French: albigeoise (slow-cooked with vinegar, cloves, garlic and saffron) and French: languedocienne (cooked, toasted and served with mayonnaise).[2]
. Prosper Montagné . Larousse Gastronomique . 1976 . London . Hamlyn . 978-0-600-02352-4 . 1285641881 .