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Offal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Offal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Veal kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
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Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
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Braised veal sweetbreads
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Lamb kidneys and red wine
Kidneys cooked in oil before simmered in wine.
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Lamb brain with black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
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Pork kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
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