Tendrons de Veau à la Palestine

Ingredients

• breast of veal
• £ carrot
• i turnip
• 1 onion
• 1 bouquet garni
• 3 cloves
• a few peppercorns
• 1 quart stock
• 1 glass sherry
• 1 pint Espagnole sauce
• 6 small artichoke bottoms
• ± lb. Jerusalem artichokes
• 1 tablespoonful white sauce
• ± oz. blitter
• pepper
• salt

Method

1. 1

   Remove skin and bone from the breast, cut into squares, and blanch.

2. 2

   Place in a stewpan with vegetables and herbs, moisten with stock and wine, and cook slowly for about two hours.

3. 3

   Reduce stock, add sauce, and reheat tendrons in the sauce.

4. 4

   Prepare Jerusalem artichokes and serve with tendrons.

Nutrition per serving

Estimated from matched ingredients across 4 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.

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 (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

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