885. TENDONS OF VEAL, WITH STEWED PEAS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For preparing the tendons
For serving
Optional garnishes
Instructions (18)
  1. Extract tendons of veal by making an incision down the extreme edge of the breast of veal without damaging the tendons, lay them bare with a knife up to the ribs, and divide them from the ribs.
  2. Pare away any remaining bony part.
  3. Steep the tendons in water for about an hour.
  4. Tie the tendons securely with string.
  5. Boil the tendons in the stockpot for about four hours.
  6. Alternatively, place tendons in a stewpan with usual vegetables and seasoning, cover with buttered paper, moisten with three quarts of fresh broth or water, and braize on a slow fire for about four hours.
  7. When done, press the tendons between two dishes until cold.
  8. Cut the tendons slantwise into rather large scallops, about two inches in diameter.
  9. Trim the scallops neatly.
  10. Place the trimmed tendons in a sautapan with some half-glaze to warm them.
  11. Twenty minutes before serving, put the tendons in the oven or on the stove-fire to simmer for ten minutes.
  12. Allow them to boil briskly to reduce the glaze.
  13. Gently roll the tendons in the glaze to make it adhere.
  14. Dish the tendons up in a close circle upon a base of quenelle force-meat.
  15. Fill the centre with stewed peas.
  16. Pour a little thin Espagnole sauce into the sautapan to be mixed with the glaze by boiling.
  17. Use this mixture to put around the entrée.
  18. Serve.
Original Text
885. TENDONS OF VEAL, WITH STEWED PEAS. TENDONS of veal consist of that part which lies along the breast end of the ribs, forming an opaque gristly substance, which in the ox becomes bone; to extract these, an incision must be made right down the extreme edge of the breast of veal, without damaging the tendons, which should then be laid quite bare with the knife up to the commencement of the ribs, where they must be divided from them. The bony part, if any remain, must be pared away, and the tendons put to steep in water for an hour or so. They must then be tied up securely with string, and put to boil in the stockpot for about four hours; or else, if there be no stockpot boiling at the time, place them in a stewpan with the usual complement of vegetables and seasoning covered over with a buttered paper; moisten with three quarts of fresh broth or water, set them to braize on a slow fire, for about four hours, and when done, put them in press between two dishes, until they are cold. The tendons must then be cut slantwise, into rather large scallops, measuring about two inches in diameter, and when neatly trimmed, should be placed in a sautapan with some half-glaze to warm them in. Twenty minutes before sending to table, put the tendons in the oven or on the stove-fire, to simmer for ten minutes; then allow them to boil briskly, so as to reduce the glaze, in which they must be gently rolled, to make it adhere; to then dish them up in a close circle upon a base of quenelle force-meat, fill the centre with stewed peas, pour a little thin Espagnole sauce into the sautapan to be mixed with the glaze by boiling, use this to put round the entrée, and serve. Note.—Tendons of veal prepared as above, may also be served with every other kind of dressed vegetable garnishes, as well as with all sorts of purées of vegetables; for making which see those articles.
Notes
—