2632 Tendron de Veau en Chaud-froid

Name: Tendron de Veau en Chaud-froid
Cuisine: France
Ingredients: hot water; mushrooms; veal; fricassée; aspic jelly; jelly; onions

Preparation info

Appears in

Published 1903

Method

Prepare the tendons of veal as Fricassée and allow to become cold.

Set a thin layer of aspic jelly on a suitable dish, arrange the tendons on this