Tenerumi D'agnello Alla Villeroy Tendons Of Lamb Recipe

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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