Double-fat : The bold-double is made up of the most thick full paunch (also called " bonnet honeycomb"), one of the four compartments of thestomach cattle (beef, cow).
And contrary to what has often been written, double fat is not double fat. Etymologically, bold-double means "part thick of the paunch”, since “ gras "Comes from Latin" crassus Which means large, thick. And "double" is here the substantive adjective taken in the sense of paunch. Double fat is one of dish classic Lyonnaise cuisine. He is rissole au butter with onions and traditionally watered an filet de vinaigre. Some prefer lemon juice.
Double fat is also the subject of numerous regional preparations, generally very statements. We eat it Marine and free ou wire rack, or sauté with onions, simmered with a fondue de tomato, riding a gratin or stew.
A specialty from Lyon, the sapper apron » is composed of squares of gras-double coated with mustard, breaded et frits ; it is served with a sauce Vinaigrette ou sauce bitch.
The fat-double of veal, a little less gras, accommodates itself in the same way, sometimes also in blanquette and chicken sauce. The fat-double enters into the realization of a specialty Milanese, the search, Which is a tripe soup.
The French humorist Pierre Dac (1893-1975) defined it as follows: "Double fat is gras simple multiplied by six and divided by three”.
See as well Double-fat under Mouth slang.