Andouillette of Alençon

The andouillette of Alençon is a culinary speciality of Normandy.

The andouillette known as of Alençon was distinguished in a close relation last from the majority from the other andouillettes (pure pig) because of its composition, formerly usual in many areas. It resembled extremely the Andouillette such as the French Academy had defined it in the first edition (1694) in the sixth edition (1835) of sound dictionary: “ Andouillette. S.F. Flesh of calf chopped & collected in the shape of small andouille. ”

The traditional andouillette of Alençon was composed, rather recently still, exclusively of strawberry of Veau. But there was the “disease of the mad cow”: the strawberry, membrane surrounding the small intestine of calf, was prohibited with consumption at the time of the epizooty of ESB, being considered, like MRS, material at the specified risk.

This decision is undoubtedly not irremediable: perhaps the andouillette thus worked out will ressuscitera it. It always delicious will be accompanied by Potatoes to the Norman and will be sprinkled dry Cidre.

The others Andouillette S at one time prepared with Veau were, inter alia, those of Cambrai, Arras, like those known as “beaujolaises”.

Some had obtained the “label” of the AAAAA, which is practically more granted only to the andouilletttes “pure pig”, since the disease of the mad cow.

The calf paunch is however not prohibited: it still makes it possible to work out andouillettes comprising of calf - generally known as baujolaises or Lyons. Its especially not appreciated use, gastronomes nor attested with Alençon, makes it possible vaguely to perpetuate the tradition fallen in disuse.

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