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Tendrons de Veau
From Modern cookery, in all its branches, 1884
Serves 4
Can be served with peas or purees.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 530. The excerpt below is the record exactly as published.
TENDRONS DE YEAU. The tendrons (or gristles) which lie under the flesh of the brisket of a breast of veal are much used in foreign countries, and frequently now in this, to supply a variety of the dishes called entrees. When long stewed they become perfectly tender, and yield a large amount of gelatine ; but they are quite devoid of flavour, and require there- fore to be cooked and served with such additions as shall render them palatable. With a very sharp knife detach the flesh from them without separating it from the joint, and turn it back, so as to allow the gristles to be divided easily from the long bones. Cut away the chine-bone from their outer edge, and then proceed first to soak them, that they may be very white, and to boil them gently for several hours,* either quite simply, in good broth, or with additions of bacon, spice, and vegetables
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