Recipe Lyonnaise-style gras double

• Slice the double fat. Sauté the double fat in very hot lard in a casserole dish until nicely browned.
• Sprinkle with flour and leave to brown, then add the glass of white wine and cover with water. Season with salt and pepper. Simmer on a low heat for 30 minutes.
• Meanwhile, fry the chopped onions and chopped garlic in the butter until golden brown.
• Add the onion and garlic to the double fat and continue cooking for 2 hours at a gentle simmer.
• Fill your Le Parfait Super jars with this Lyonnais dish to within 2 cm of the rim, distributing the ingredients evenly. Close and heat for 2 hours at 100°C.

A little background information... Gras double is made up of the thickest parts of the rumen, one of the four compartments of the bovine stomach. And contrary to what has often been written, gras double is not doubly fat. Etymologically, double fat means "thick part of the rumen", since "fat" comes from the Latin "crassus" meaning big, thick.