The sapeur apron is linked to Lyon gastronomy in which tripe products play a major role.
This double-fat dish owes its name to Maréchal de Castellane (military governor of Lyon under Napoleon III), a fine gourmet and lover of trippes, but also a former engineer.
This dish would therefore take its name from the leather apron worn by the sappers to carry out their work.
The recipe for 4 people
- 600 gr of double blanched fat
- ½ liter of white wine
- 1 lemon juice
- 1 tbsp of mustard
- 10 cl of olive oil
- 2 egg yolks
- Flour
- Breadcrumbs
1.
Mix the white wine, lemon juice, oil, mustard and marinate the pieces of double fat for 2/3 hours.
2.
Flour them, then pass them in the beaten egg yolks and in the breadcrumbs.
3.
Fry them 5 minutes on each side in oil
4.
Serve with a tartar sauce