Tendrons de Veau a la Tartare

Ingredients

• The thick end of a breast of Veal
• A Carrot
• Onion
• Turnip
• Two sticks of Celery
• Bunch of Parsley
• Cloves
• Peppercorns
• One quart of Stock
• Salt
• Egg
• Bread-crumbs
• Cold Tartare Sauce
• Mixed Pickles

Method

1. 1

   Remove the meat from the tendons, cut them right along the end of the rib-bones, divide the tendon or gristle part into square pieces about the size of a cutlet, put them into a stewpan with the stock and all the herbs and vegetables, let them cook very gently for about four hours.

2. 2

   When quite tender lift them out carefully, place them between two dishes till nearly cold, trim them neatly, egg and bread-crumb them, fry them a light brown, dish them up on cold Tartare sauce, garnish with pickles and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 42. The excerpt below is the record exactly as published.

Tendrons de Veau a la Tartare. Ingredients. The thick end of a breast of Veal. A Carrot, Onion, Turnip. Two sticks of Celery. Bunch of Parsley, Cloves, Peppercorns. One quart of Stock, Salt. Egg and Bread-crumbs. Cold Tartare Sauce. Mixed Pickles

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