TENDRONS DE VEAU (an Entree)

Ingredients

• The gristles from 2 breasts of veal
• stock No. 107
• 1 faggot of savoury herbs
• 1 blade pounded mace
• 4 cloves
• 2 carrots
• 2 onions
• a strip of lemon-peel
• egg and bread crumbs
• 2 tablespoonful chopped mushrooms
• salt and pepper to taste
• 2 tablespoonful sherry
• the yolk of 1 egg
• 3 tablespoonful cream

Instructions

1. After removing the gristles from a breast of veal, stew them for 4 hours, as in the preceding recipe, with stock, herbs, mace, cloves, carrots, onions, and lemon-peel.
2. When perfectly tender, lift them out and remove any bones or hard parts remaining.
3. Put them between two dishes, with a weight on the top, and when cold, cut them into slices.
4. Brush these over with egg, sprinkle with bread crumbs, and fry a pale brown.
5. Take 1/2 pint of the gravy they were boiled in, add 2 tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper, the sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream.
6. Stir the sauce over the fire until it thickens;
7. when it is on the _point of boiling_, dish the tendrons in a circle, and pour the sauce in the middle.
8. Tendrons are dressed in a variety of ways,--with sauce à l'Espagnole, vegetables of all kinds: when they are served with a purée, they should always be glazed.