Tendrons De Veau Au Petit Pois - Veal Gristles And Green Peas

Cut the Gristles of a Breast of Veal in pieces; scald them, and if you would have them very white, braze them in Broth, with a few slices of Lard, half a Lemon sliced, Pepper and Salt, and a faggot of sweet Herbs; when done, wipe them clean, and serve the Peas on them. You may also, when the Meat is half done, take it out of the Braze, and put it into a Stew-pan with the Peas, a bit of Butter, Parsley, a little Winter Savory, a head of Clove, a slice of Ham, Cabbage and Lettuces; add a little Cullis and Flour, and reduce the Sauce pretty thick; Salt the Dish only the moment you are ready to serve it.

Tendrons De Veau Printaniers. Veal Gristles, Spring Sauce; From The Green Colour

Prepare the Gristles as the former; then take them out of the Braze, and put them into a Stew-pan with a good bit of Butter, Parsley, two Cloves, a Laurel Leaf, a few Shallots and Thyme; let them catch a little, then add a glass of white Wine, as much Broth, Pepper and Salt: then make aLiaison in this manner: Scald a handful of Green Wheat about a quarter of an hour, squeeze the Water out, and pound it, to take about a glass of juice; sift the Sauce, and mix this juice with it; reduce to a Sauce. - This colour may be given with Spinach or Sorrel juice.

Tendrons De Veau Frits - Veal Gristles Fried

Scald the Gristles, then boil them in a little Broth, a glass of white Wine, a faggot of Parsley, green Shallots, Thyme, a Laurel Leaf, two Cloves, one clove of Garlick, Pepper and Salt; boil on a slow fire; when done, take out the faggot and reduce the Sauce to make it stick to the Meat; then dip it in Batter, and Bread Crumbs, fry it of a good colour, and serve it either dry or with a clear Sauce.

Tendrons De Veau A La Poulette - Veal Gristles Fricassee

Scald them first, then put them into a Stew-pan with a slice of Ham, Mushrooms, a bit of Butter, Parsley, Chibol, and two Cloves; let it catch; then add a glass of white Wine and Broth; reduce the Sauce, skim it well, and make aLiaison with three yolks of Eggs and Cream: you may add a Lemon squeeze.

Tendrons De Veau An Legumes, Veal Gristles With Any Sort Of Greens

When well scalded, braze them slowly in Broth, with slices of Lard, a few slices of Lemon, Pepper and Salt, and a faggot of sweet Herbs; when done wipe off the Fat, and serve with stewed Greens, or what Sauce you please.

Tendrons De Veau En Fricandeau. Gristle Or Breast Of Veal Larded, Fricandeau

Take off the Skin cleanly, leaving the Breast whole; scald it some time in boiling water, then lard it, and put it into a Stew-pan with a few Slices of Veal Fillet and Ham, a faggot of Parsley, Shallots, two Cloves, a little Basil, Broth and a little Pepper; simmer it on a slow fire; when done, sift and skim the Sauce, reduce it to a Glaze, and spread it upon the larded side with clean feathers; then put a little Cullis and Broth to gather the Remains of the glaze, and sift it over the Meat. You may serve it with stewed Greens, viz. Sorrel, Lettuce's, Endive, etc. etc.