Fireman's Apron

The “Tablier de Sapeur” by the “Maréchal (Marshal) de Castellane”

Curious story… This recipe was baptized like “Tablier de Sapeur” by the “Maréchal (Marshal) de Castellane”, military governor of Lyon, under Napoleon III, fine gourmet, amateur of tripe and ancient former sapper. The sappers had to wear a statutory leather apron, to protect the uniform during the difficult tasks.


Tim Douet

Ingredients (serves 4) :

  • 4 pieces of beef’s caul
  • 1 bottle of Mâconnais white wine 1 lemon
  • 1 tablespoon of strong mustard Salt, pepper
  • 1 egg
  • Bread white
  • Oil, butter
  • Breadcrumbs


Recipe :

The day before, the previous day
Cut the cooked caul into rectangles (10*12). Marinate during all night in the mixture of wine, lemon juice, a little bit of oil, mustard, salt and pepper.
The next day
Drain the pieces. Plunge the beef’s caul into a beaten egg, drain it and roll it out into the white part of bread and the breadcrumbs.

Cook it in a very hot pan with the mixture of oil/butter for 3 minutes, stir during all cooking time.

For those who don’t like the oily food, put it in the oven for a few minutes. Be careful with cooking time so that the meat rests tender.

Serve with a good mayonnaise or with a tartar sauce and steamed potatoes as garnish.


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