Recipe Double fat in Lyonnaise

1. Mince the double fat. Undertake the cooking of the double fat by blowing it with a casserole dish with very hot lank until it is well rich.
2. Sprinkle with flour and let brushing then add the glass of white wine and cover with water. Salt, pepper. Simmer with small broths for 30 minutes.
3. Meanwhile, browning the onions, previously minced and the chopped garlic in the butter until they blond.
4. Add the onion and garlic to the double fat and continue cooking for 2 hours with small broths.
5. Fill your jars Le Parfait Super with this Lyonnais dish up to 2 cm from the edge by dividing the ingredients. Close and proceed without delay the heat treatment for 2 hours at 1200 ° C.

For the record ... The fat-double consists of the thickest parts of the belly, one of the four compartments of the stomach of the cattle. And contrary to what has often been written, double fat is not doubly fatty. Etymologically, double fat means "thick part of the paunch", since "fat" comes from the Latin "crassus" which means big, thick.