Veal Tendrons

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

a breast of white veal ↝ Veal, breast, whole, boneless, separable lean and fat, raw [Lamb, Veal, and Game Products]
bards of bacon ↝ Beef, bacon, cooked [Bacon]
slices of lemon ↝ Lemon, raw [Citrus fruits]

for serving

green truffle sauce, or celery, asparagus, or peas ↝ Enchilada sauce, green [Dips, gravies, other sauces]

Instructions (9)

Cut off the under bone and the top skin of the veal breast.
Cut the veal into three long slips.
Cut the slips again into pieces of two inches thick.
Blanch the veal pieces.
Put the blanched veal into a stewpan.
Add a little water, bards of bacon, and slices of lemon to the stewpan.
Braise the veal until tender.
Drain the veal dry.
Serve the veal with green truffle sauce, or celery, asparagus, or peas, with the sauce served over the veal.

Original Text

Veal Tendrons (brown or white).

Take a breast of white veal, cut off the under bone and the top skin; then cut it into three long slips, and the slips again into pieces of two inches thick; blanch and put them into a stewpan, then add a little water, bards of bacon, and slices of lemon. Braise them till tender, drain them dry, and serve them up with green truffle sauce, or celery, asparagus, or peas. The sauce to be served over the veal.

[66]

Notes

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