2632 Tendron de Veau en Chaud-froid

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 jelly separate from each other and garnish each with the onions and mushrooms. Coat with the sauce to which has been added sufficient aspic jelly and allow to set in a cold place.

When required, cut round each tendon with the point of a small knife, place the dish for a few seconds on a piece of cloth dipped in hot water so they can be detached from the bottom of the dish.

Remove the tendons and arrange on a very cold dish for service.

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