886. TENDONS OF VEAL, A LA VILLEROI, WITH PUREE OF CELERY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Prepare, braize, and trim the tendons, as directed in the foregoing case.
  2. Put them on a large earthen dish, and mask them over with a coating of softly-reduced Allemande sauce.
  3. When this has become firmly set upon the tendons, by cooling, let them be dipped in beaten egg and bread-crumbed.
  4. Afterwards, fry them of a light colour in clean hog's lard, made quite hot for the purpose.
  5. Let them be dished up in a close circle overlapping each other.
  6. Fill the centre with some purée de celery (No. 110).
  7. Pour some half glaze or a little Suprême or Béchamel sauce round the entrée, and send to table.
Original Text
886. TENDONS OF VEAL, A LA VILLEROI, WITH PUREE OF CELERY. PREPARE, braize, and trim the tendons, as directed in the foregoing case; put them on a large earthen dish, and mask them over with a coating of softly-reduced Allemande sauce; when this has become firmly set upon the tendons, by cooling, let them be dipped in beaten egg and bread-crumbed, and afterwards fried of a light colour in clean hog's lard, made quite hot for the purpose. Let them be dished up in a close circle overlapping each other; fill the centre with some purée de celery (No. 110), pour some half glaze or a little Suprême or Béchamel sauce round the entrée, and send to table. Note.—Tendons prepared in this manner may also be garnished as the former.
Notes
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