Tendrons de Veau à la Jardinière

Ingredients

• 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
• a few sprigs of thyme
• 1 oz. butter
• i pint white stock
• 1 glass Ghablis
• meat glaze
• salt
• pepper
• jardiniere of vegetables

Method

1. 1

   Free the meat from bones, cut into scallops, blanch, and cool.

2. 2

   Season and wrap in bacon.

3. 3

   Place in a pan with butter, onion, carrot, and herbs.

4. 4

   Moisten with stock and wine, cover, and stew for about an hour.

5. 5

   Reduce the liquor, add meat glaze, and blend flavors.

6. 6

   Serve on mashed potatoes with a jardiniere of vegetables.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 252. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.