Free the meat from all skin and gristle, cut it up very small, and pound in a mortar until quite smooth ; add gradually the butter, the yolks of three eggs, and one white of egg, also the sauce (cold),, season to taste with pepper, salt, and a little grated nutmeg. Whisk the two whites of eggs (remaining) to a stiff froth, beat up the cream a little, and mix both carefully into the forcemeat. Decorate the bottom of a well-buttered timbale or plain charlotte mould with thinly sliced, or finely-chopped truffles ; and three parts fill it with the preparation. Steam gently for about an hour. Unmould and serve with supreme or other good white sauce. 843. Tend eons de Veau d la Jardiniere. — About 3 lb. neck of veal, 8 to 10 thin slices of bacon, 1 carrot, 1 onion, 1 bay- leaf, a few sprigs of parsley and thyme, 1 oz. butter, i pint white stock, 1 glass Ghablis, meat glaze (No. 247), salt and pepper, jardiniere of vegetables✪ Tendrons de Veau à la Jardinière (No. 471). Free the meat from the bones, pare off the skin &c., and cut into scallops or little fillets a little larger than oyster-shells. Blanch them, press, and let cool. Trim neatly into shape, season lightly with salt and pepper, wrap each in a thin slice of bacon, and place in a saute-pan with the butter on a bed of sliced onion, carrot, and herbs. Moisten with the stock and wine, ..cover with a lid, and stew gently in the oven or on the stove for about an hour. When done, drain off the liquor into another saute-pan, add some meat glaze, and reduce to about half the original quantity ; remove the fat. Put the tendrons in with the glaze and allow them to get thoroughly blended, so as to introduce the flavour of the glaze. Dish up on a border of ENTREES CHAUDES BE VI ANDES < HOT MEAT DISHES) 309 mashed potatoes and serve a jardiniere of spring vegetables in the •centre. 844. Tendrons de Venn a la Palestine (Tendrons of Veal Palestine style). — ^ breast of veal, £ carrot, i turnip, \ onion, 1 bouquet garni (No. 2), 3 cloves, a few peppercorns, 1 quart stock, 1 glass sherry, \ pint Espagnole sauce (No. 236), 6 small artichoke bottoms, | lb. Jerusalem artichokes, 1 tablespoonful white sauce, ± oz. blitter, pepper and salt. The portion of meat used for tendrons is situated, near the thin edge of the breast, and may, in other words, be called the gristly portion of the breast-bone. Remove the skin and bone from the breast, cut the desired portion into squares or heart shapes, and blanch them in salted water. Drain well and place in a stewpan on a bed of carrot, turnip, onion, bouquet of herbs, &c. Add peppercorns and cloves, moisten with the stock and wine. Cover and cook very slowly for about two hours, or longer. When done, take up carefully and place between "two boards or dishes, and let them cool. Reduce the stock, add the sauce, season to taste, and reduce again to half glaze. Trim the tendrons, and re-heat in the sauce, previously freed from grease. Wash and scrape the Jerusalem artichokes, cut into slices, cook till tender in milk and water, drain, run through a sieve, season with pepper and salt. Add a little butter and the sauce. Heat up and bind with a yolk of egg. Fill the artichoke bottoms previously heated, so as to give them a dome- shaped appearance, sprinkle with white bread-crumbs, put a small bit of butter here and there, place in a hot oven for ten minutes.

AI-modernized reading of the original text

Free the meat from all skin and gristle, cut it up very small, and pound in a mortar until quite smooth ; add gradually the butter, the yolks of three eggs, and one white of egg, also the sauce (cold),, season to taste with pepper, salt, and a little grated nutmeg. Whisk the two whites of eggs (remaining) to a stiff froth, beat up the cream a little, and mix both carefully into the forcemeat. Decorate the bottom of a well-buttered timbale or plain charlotte mould with thinly sliced, or finely-chopped truffles ; and three parts fill it with the preparation. Steam gently for about an hour. Unmould and serve with supreme or other good white sauce. 843. Tendrons de Veau à la Jardinière. — About 3 lb. neck of veal, 8 to 10 thin slices of bacon, 1 carrot, 1 onion, 1 bayleaf, a few sprigs of parsley and thyme, 1 oz. butter, i pint white stock, 1 glass Chablis, meat glaze (No. 247), salt and pepper, jardiniere of vegetables (No. 471). Free the meat from the bones, pare off the skin &c., and cut into scallops or little fillets a little larger than oyster-shells. Blanch them, press, and let cool. Trim neatly into shape, season lightly with salt and pepper, wrap each in a thin slice of bacon, and place in a saute-pan with the butter on a bed of sliced onion, carrot, and herbs. Moisten with the stock and wine, ..cover with a lid, and stew gently in the oven or on the stove for about an hour. When done, drain off the liquor into another saute-pan, add some meat glaze, and reduce to about half the original quantity ; remove the fat. Put the tendrons in with the glaze and allow them to get thoroughly blended, so as to introduce the flavour of the glaze. Dish up on a border of ENTREES CHAUDES BE VI ANDES < HOT MEAT DISHES) 309 mashed potatoes and serve a jardiniere of spring vegetables in the •centre. 844. Tendrons de Veau à la Palestine (Tendrons of Veal Palestine style). — ^ breast of veal, £ carrot, i turnip, \ onion, 1 bouquet garni (No. 2), 3 cloves, a few peppercorns, 1 quart stock, 1 glass sherry, \ pint Espagnole sauce (No. 236), 6 small artichoke bottoms, | lb. Jerusalem artichokes, 1 tablespoonful white sauce, ± oz. blitter, pepper and salt. The portion of meat used for tendrons is situated, near the thin edge of the breast, and may, in other words, be called the gristly portion of the breast-bone. Remove the skin and bone from the breast, cut the desired portion into squares or heart shapes, and blanch them in salted water. Drain well and place in a stewpan on a bed of carrot, turnip, onion, bouquet of herbs, &c. Add peppercorns and cloves, moisten with the stock and wine. Cover and cook very slowly for about two hours, or longer. When done, take up carefully and place between "two boards or dishes, and let them cool. Reduce the stock, add the sauce, season to taste, and reduce again to half glaze. Trim the tendrons, and re-heat in the sauce, previously freed from grease. Wash and scrape the Jerusalem artichokes, cut into slices, cook till tender in milk and water, drain, run through a sieve, season with pepper and salt. Add a little butter and the sauce. Heat up and bind with a yolk of egg. Fill the artichoke bottoms previously heated, so as to give them a dome- shaped appearance, sprinkle with white bread-crumbs, put a small bit of butter here and there, place in a hot oven for ten minutes.

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