546 | Tripe à la Poulette.
—Shred one and a half pounds of tripe, brown it slightly for three minutes in a pan, with an ounce of butter, one pinch of salt, and half a pinch of pepper; then transfer it to a saucepan, with half a pint of good Allemande sauce (No. 210). Let cook five minutes longer, then squeeze in the juice of half a lemon, besprinkle with a pinch of chopped parsley, and serve.