Tripe a la Poulette with Mushrooms

Select previously well cleansed raw, fat and very fresh tripe, blanch it for ten minutes and when drained cool it off, cut it into large pieces and put them into a stock-pot with water, salt, allspice, carrots, onion with two cloves, and a bunch of parsley garnished with thyme and bay leaf; let boil very gently on a slow fire for eight hours keeping the cover on close, then put the tripe aside to cool in its own water. Drain and wipe it off, and cut it into two inch by one-half inch pieces, then fry them in butter without attaining a color; drain off the butter, cover the tripe with an allemande sauce (No. 407), and just when ready to serve incorporate into it a piece of fine butter, some chopped parsley and minced mushrooms, and a little lemon juice.