Défarde

The défarde in general

the défarde crestoise can be confused with no other dish of Triperie. Two special characters confer its originality to him: Initially it is made up exclusively of tripe of lambs and feet of lamb (what differentiates it from the double fats or the tripe to the mode of Caen). However the feet of lamb can be replaced, with equal weight, by calf's feet to make sauce more consistent. This substitution is acceptable because it does not modify the taste. At most it appears useless. Then, if some tomatos fraiches come to scent it, the sauce should not have the tomato taste dominating. When one is used a dish to you as tripe with a sauce reddened by tomato, you will be able to regale yourselves if it is well prepared; he will recall you can be the feet Marseilles packages, but say you although you do not taste true a défarde crestoise. Certain people accompany the dish by défarde with gratinée. It is about a soup prepared with sauce of défarde, bread and cheese of Gruyere gratinée with the furnace. In certain families, one met formerly in midday, by one Sunday of winter, to taste défarde and at the evening one served as gratinée. But in other families the habit wants that gratinée always the défarde accompanies. It is excellent in condition of being endowed with a good appetite. And it is then advised to envisage a good nap. Here below the receipt, in its entirety which we owe with fire the cook Lagier d' Eurre, who was the senior of the cooks of the Drome in 1935. It held it itself of the Mère Baruyer, large-Master-hone with Crest, which at the beginning of the century made salivate many fine mouths! It was transmitted to us by a large cook, the chief Rochat, former owner of the " Large Hôtel" , many delicate palates still preserve a moved taste.

The receipt for 6 people

2kg of paunch and tripe of lamb believed, 10 feet of lamb, onion 1kg, 12 cloves of garlic, 4 feet of carrots, 1 large bouquet furnished with celery, a bit of parsley, green of leek, thyme bay-tree; salt, pepper, 4 tomatos fraiches, 50 butter gr., 50 gr. of flour, 3 cloves, white wine 1l, cognac 1l.

1st operation - To wash paunches and tripe carefully, to cut the paunches in squares of 5 cm dimensioned, to fold up them on themselves in the shape of rolls, to tie up them with the bowels

2nd operation - To make bleach the rolls with the feet of lamb, refresh them, flame and avoid the feet of lamb.

3rd operation - To place a plate reversed in the content of a high pot; to put the feet of lamb, the packages of paunch, then onions whole and whole carrots also, the 12 cloves of garlic peeled with, in more 2 pricked whole cloves of garlic of the 3 furnished bouquet, cloves, 4 tomato cut into four. Wet with the liter of white wine and to finish with bubble, or in the absence of the water added with two amounts of concentrate commercial. To salt and pepper slightly. To carry to boiling and to let cook slowly during 5 hours.

4th operation - To reverse all in a large strainer, by having care to collect the juice of cooking. To make reduce this cooking by half. In addition, in a smaller pan, to put the paunches, the feet of lamb, by removing all the bones carefully, to take onions and the cloves of garlic, which one will pass to the sieve: to add these garlic and onion mashed potatoes to cooking.

5th operation - To make russet-red with butter and the flour, to slowly leave rissoler until it takes a color chestnut. this point of cooking has, to add persillade (4 cloves of garlic and a handle of parsley), to leave rissoler, wet with the lemon juice; to make the seasoning with salt, pepper, cognac. To pour sauce on the packages and to leave mijoter at least an hour, to be useful hot.

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