other preferred. The cauliflower should be separated into small sprays, the beans cut into short lengths, the turnip and carrot either scooped out with a round cutter or cut into dice; all must be separately boiled and tender, but not broken. Add the cream to the white sauce, and when thoroughly hot, put in the macédoine of vegetables to reheat. Dish the tendons on a border of mashed potatoes, pour the sauce over them, and serve the jardinière garnish in the centre.
Time.—From 3 to 4 hours. Average Cost, 2s. 3d., exclusive of the meat. Sufficient for a dish for 7 or 8 persons.
814.—VEAL TENDONS, FRIED. (Fr.—Tendrons de Veau Panées.)
Ingredients.—The thick end of a breast of veal, 1½ pints of stock 1 onion sliced, 1 carrot sliced, ½ a turnip cut into small pieces, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, egg, breadcrumbs, frying-fat, salt and pepper, tomato or Espagnole sauce.
Method.—Remove the meat from the tendons, and divide them into pieces about 2 inches square. Put them into a stewpan with the vegetables, bouquet-garni, peppercorns, stock and salt, and cook very gently for 4 hours. Remove them very carefully from the stewpan. press between two dishes until cold, then trim them if necessary, coat with egg and breadcrumbs, and fry in hot fat until nicely browned.
Time.—About 5 hours. Average Cost, 1s. 8d., exclusive of the meat. Sufficient for 7 or 8 persons.
815.—VEAL TENDONS FRIED IN BATTER. (Fr.—Tendrons de Veau à l'Horly.)
Ingredients.—The thick end of a breast of veal. For the marinade 2 tablespoonfuls of salad-oil, 1 tablespoonful of vinegar, 1 teaspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, salt and pepper. For the batter: 2 ozs. of flour, 1 tablespoonful of salad oil, ½ a gill of tepid water, the white of 1 egg, salt, frying-fat.
Method.—Prepare and cook the tendons as directed in the preceding recipe; when cold, divide the squares into narrow strips, place them in a deep dish, pour over the marinade, and allow them to soak for at least 1 hour. Drain well, dip each piece in the batter, and fry in hot fat until lightly browned. Pile on a hot dish, garnish with fried parsley, and serve. The batter should be allowed to stand for some time before being used. The flour, salt, salad oil and water should be mixed smoothly together, and the stiffly-whipped white of egg added just before using.
Time.—4 to 5 hours. Average Cost, from 2a. 6d. to 3s. Sufficient for 7 or 8 persons.
