Soak the veal tendons in salted water for 24 hours and then rinse off the saline. Put the tendons in a vacuum bag with the chicken stock. Seal and cook in an 88°C (190°F) water bath for 12 hours. Put the bag in the fridge and leave to set hard. Cut the tendons into thin slices when ready to use.
© 2016 All rights reserved. Published by Murdoch Books.