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Tendrons de Veau

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 14 days ago
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Instructions (7)

With a very sharp knife detach the flesh from them without separating it from the joint, and turn it back, so as to allow the gristles to be divided easily from the long bones.
Cut away the chine-bone from their outer edge, and then proceed first to soak them, that they may be very white, and to boil them gently for several hours, either quite simply, in good broth, or with additions of bacon, spice, and vegetables.
Foreign cooks braise them somewhat expensively, and then serve them in many different forms; but as they make, after all, but a rather unpretending entrée, some economy in their preparation would generally be desirable.
They may be divided at the joints, and cut obliquely into thin slices before they are stewed, when they will require but four hours simmering; or they may be left entire and braised, when they will require, while still warm, to be pressed between two dishes with a heavy weight on the top, to bring them into good shape before they are divided for 618table.
They are then sometimes dipped into egg and bread-crumbs, and fried in thin slices of uniform size; or stewed tender, then well drained, and glazed, dished in a circle, and served with peas à la Française in the centre, or with a thick purée of tomatas, or of other vegetables.
They are also often used to fill vol-au-vents, for which purpose they must be kept very white, and mixed with a good béchamel-sauce.
We recommend their being highly curried, either in conjunction with plenty of vegetables, or with a portion of other meat, after they have been baked or stewed as tender as possible.

Original Text

TENDRONS DE VEAU.

The tendrons (or gristles) which lie under the flesh of the brisket of a breast of veal are much used in foreign countries, and frequently now in this, to supply a variety of the dishes called entrées. When long stewed they become perfectly tender, and yield a large amount of gelatine; but they are quite devoid of flavour, and require therefore to be cooked and served with such additions as shall render them palatable.

With a very sharp knife detach the flesh from them without separating it from the joint, and turn it back, so as to allow the gristles to be divided easily from the long bones. Cut away the chine-bone from their outer edge, and then proceed first to soak them, that they may be very white, and to boil them gently for several hours,[191] either quite simply, in good broth, or with additions of bacon, spice, and vegetables. Foreign cooks braise them somewhat expensively, and then serve them in many different forms; but as they make, after all, but a rather unpretending entrée, some economy in their preparation would generally be desirable. They may be divided at the joints, and cut obliquely into thin slices before they are stewed, when they will require but four hours simmering; or they may be left entire and braised, when they will require, while still warm, to be pressed between two dishes with a heavy weight on the top, to bring them into good shape before they are divided for 618table. They are then sometimes dipped into egg and bread-crumbs, and fried in thin slices of uniform size; or stewed tender, then well drained, and glazed, dished in a circle, and served with peas à la Française in the centre, or with a thick purée of tomatas, or of other vegetables. They are also often used to fill vol-au-vents, for which purpose they must be kept very white, and mixed with a good béchamel-sauce. We recommend their being highly curried, either in conjunction with plenty of vegetables, or with a portion of other meat, after they have been baked or stewed as tender as possible.

191.  We think that in the pasted jar which we have described in Chapter IX., in the section of Baking, they might be well and easily cooked, but we have not tried it.

Notes

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