Tendron de veau à l'Estragon (Tendrons of Veal with Tarragon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tendrons of veal
- a bouquet of tarragon stalks
- tarragon leaves
- braising stock
- arrow-root
- chopped and blanched tarragon
Instructions
- Treat the tendrons of veal as already directed, adding a bouquet of tarragon stalks to the stock.
- Dress them and arrange blanched tarragon leaves on each piece.
- Thicken the braising stock with arrow-root, add chopped and blanched tarragon to it, and serve it separately.