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TENDONS OF VEAL

(Introductory Remarks.) - (The Jewish Manual)







This is a very fine and nutritious dish; cut from the bones of a
breast of veal the tendons which are round the front, trim and blanch
them, put them with slices of smoked beef into a stewpan with some
shavings of veal, a few herbs, a little sliced lemon, two or three
onions, and a little broth; they must simmer for seven or eight hours;
when done, thicken the gravy and add white wine and mushrooms and
egg-balls; a few peas with the tendons will be found excellent, a
piece of mint and a little white sugar will then be requisite.

Other Recipes


No. 82. Tenerumi alla Piemontese (Tendons of Veal)

Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto
(No. 190), a cock's comb, tongue.
Tendons of veal are that part of the breast which lies near the
ribs, and forms an opaque gristly substance. Partly braize a fine
bit of this joint, and press it between two plates till cold. Cut
it up into fillets, and on each spread a thin layer of fowl
forcemeat, and decorate with slices of truffle. Put the fillets
into a stewpan, cover them with very good stock, and boil till the
forcemeat and truffles are quite cooked. Prepare a risotto
all'Italiana (No. 190), put it on a dish and decorate it with bits
of red tongue cut into shapes, and in the centre put a whole cooked
truffle and a white cock's comb, both on a silver skewer. Place
the tendons of veal round the dish. Add a good Espagnole sauce
(No. 1) and serve.
If you like, leave out the risotto and serve the veal with
Espagnole sauce mixed with cooked peas and chopped truffle.

Other Recipes


Tenerumi Alla Piemontese Tendons Of Veal

Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No.

190), a cock's comb, tongue.



Tendons of veal are that part of the breast which lies near the ribs,

and forms an opaque gristly substance. Partly braize a fine bit of

this joint, and press it between two plates till cold. Cut it up into

fillets, and on each spread a thin layer of fowl forcemeat, and decorate

with slices of truffle. Put the fillets into a stewpan, cover them with

very good stock, and boil till the forcemeat and truffles are quite

cooked. Prepare a risotto all'Italiana (No. 190), put it on a dish and

decorate it with bits of red tongue cut into shapes, and in the centre

put a whole cooked truffle and a white cock's comb, both on a silver

skewer. Place the tendons of veal round the dish. Add a good Espagnole

sauce (No. 1) and serve.



If you like, leave out the risotto and serve the veal with Espagnole

sauce mixed with cooked peas and chopped truffle.









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