Tendrons de Veau a la Villeroy

Ingredients

• Two pounds of breast of Veal braised
• Quarter pound of Liver Farce
• Quarter pint of thick Bechamel Sauce
• Egg
• Bread-crumbs
• Half pint of Brown Sauce
• Macedoine to garnish

Method

1. 1

   Cook the veal carefully until done, about one and a half hours.

2. 2

   Then pull out the bones, and press it flat.

3. 3

   When cold trim into cutlet-shaped pieces.

4. 4

   Cover each piece with liver-farce, and then with Bechamel.

5. 5

   Egg and crumb carefully, and fry in sufficient fat to cover.

6. 6

   Arrange the tendrons in a circle, pour the brown sauce round, and place the macedoine in the centre.

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 Villeroy. Ingredients. Two pounds of breast of Veal braised. Quarter pound of Liver Farce (see Cutlets a la Kachel). Quarter pint of thick Bechamel Sauce. Egg and Bread-crumbs. Half pint of Brown Sauce. Macedoine to garnish

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