Braised Tendons of Veal with Puree of Celery
From French dishes for American tables, 1886
Can also be served with sauce supreme.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 37. The excerpt below is the record exactly as published.
Braised Tendons of Veal with Puree of Celery. Braise your tendons as the foregoing ; then put them on a dish and cover them with a very thick sauce Allemande (Art. 81) ; let them become cold, and, when the sauce is firmly set, beat up two eggs, adding a little salt and pepper, in which dip your tendons, and then sprinkle them with bread- crumbs. Put in a frying-pan about two pounds of 84 FRENCH DISHES. lard, in which, when very hot, fry your tendons. Serve them in the form of a circle, one piece over- lapping the other, and a puree of celery
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.