faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2 carrots, 2
onions, a strip of lemon-peel, egg and bread crumbs, 2 tablespoonfuls of
chopped mushrooms, salt and pepper to taste, 2 tablespoonfuls of sherry,
the yolk of 1 egg, 3 tablespoonfuls of cream.
_Mode_.--After removing the gristles from a breast of veal, stew them
for 4 hours, as in the preceding recipe, with stock, herbs, mace,
cloves, carrots, onions, and lemon-peel. When perfectly tender, lift
them out and remove any bones or hard parts remaining. Put them between
two dishes, with a weight on the top, and when cold, cut them into
slices. Brush these over with egg, sprinkle with bread crumbs, and fry a
pale brown. Take 1/2 pint of the gravy they were boiled in, add 2
tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper, the
sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream.
Stir the sauce over the fire until it thickens; when it is on the _point
of boiling_, dish the tendrons in a circle, and pour the sauce in the
middle. Tendrons are dressed in a variety of ways,--with sauce à
l'Espagnole, vegetables of all kinds: when they are served with a purée,
they should always be glazed.
_Time_.--4-1/2 hours. _Average cost_.--Usually bought with breast of
veal.
_Sufficient_ for an entrée.
_Seasonable_ from March to October.
TETE DE VEAU EN TORTUE (an Entree).