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No 92 Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Tendons of lamb, eggs, bread crumbs, truffles,
butter, stock, Villeroy sauce.
Slightly cook the tendons (the part of the breast near the ribs) of
lamb, press them between two dishes till cold, then cut into a good
shape and dip them into a Villeroy sauce (No. 18) egg and bread-
crumb, and saute them in butter. When about to serve, put them in
a dish with very good clear gravy. A teaspoonful of chopped mint
and a tablespoonful of chopped truffles mixed with the bread crumbs
will be a great improvement.

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