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633. Tendron Of Veal A La Nantaise |
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633. Tendron Of Veal A La Nantaise |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Pare nicely three pounds of the breast of veal; make a few incisions on the top, and tie it firmly together. Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a cut-up onion. Cover with a buttered paper, and when it begins to color after five minutes, moisten it slightly with a pint of water or broth. Baste as frequently as possible, and let it cook one hour. Then put it on a dish, strain the sauce over it, garnish with six stuffed lettuce-heads (No. 953). Decorate with a tablespoonful of croutons all around the dish, and serve.
The same as for No. 633, substituting one pint of cooked, hot sorrel (No. 974) on the dish, for the other garnishing.
The same as for No. 633, substituting six small stuffed cabbages (No. 919) for the other garnishing.
The same as for No. 633, pouring one pint of hot chipolata (No. 232) on the dish, and placing the tendron on top.
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