Product Code Database
Larousse lists ten variants of gras-double dishes:
| Gras-double de bœuf en blanquette | Gently cooked in stock, butter and flour, with egg yolks, parsley and lemon juice added before serving | |
| Gras-double de bœuf à la bourgeoise | Cooked, cut into squares, cooked with onions and carrots | |
| Gras-double de bœuf à la fermière | Cooked, simmered with onion and carrots and mushrooms | |
| Gras-double de bœuf, frite pané | Cooked, cut into squares, dipped in egg and breadcrumbs and fried. Served with a spicy sauce | |
| Gras-double de bœuf à l'espagnole | Cooked, cut into squares, marinated in oil and lemon juice and grilled. Served with fried onions and fried tomatoes | |
| Gras-double de bœuf à la lyonnaise | Cooked, cut into thin strips and fried in butter or lard with chopped onion | |
| Gras-double de bœuf à la polonaise | Cooked, cut into thin strips and fried in butter, sprinkled with chopped hard-boiled egg yolks and parsley, drizzled with vinegar or lemon juice | |
| Gras-double de bœuf à la portugaise | Cooked, cut into squares and simmered with tomatoes | |
| Gras-double de bœuf à la poulette | Squares of cooked gras-double with allemande sauce or poulette sauce, with parsley, lemon juice and mushrooms | |
| Gras-double de bœuf à la provençale | Gently cooked in stock, lard and flour, with egg yolks, basil and lemon juice added before serving |
Other ways of preparing gras-double include dacquoise (boiled with ham and onions), albigeoise (slow-cooked with vinegar, cloves, garlic and saffron) and languedocienne (cooked, toasted and served with mayonnaise).Delpuech, pp. 82–83
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