Tendons of Veal with White Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 137. The excerpt below is the record exactly as published.
Tendons of veal with white sauce. Merlans aux fines herbes. Baked whiting with fine herbs. Râble de lièvre rôti. Roast baron of hare. Purée de céleri-rave aux croûtons. Purée of celery-root with fried bread. Gâteau Saint-Louis. Saint Louis cake, Tendons of veal with white sauce. Cut up a breast of veal or some tendons into small pieces ; blanch them, and cook in a saucepan with salt, pepper, a bouquet of mixed herbs, young white onions, a little flour, and moisten with water; when done, add a large lump of butter, a pinch of grated nutmeg, a few drops of vinegar
Cook this with the app: pantry check, scaling, and the assistant.