Tendrons de Veau en Terrine

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds breast of veal, cut into cutlets
  • lemon juice
  • 4 tablespoons butter


Soak veal “cutlets” overnight in water and the juice of 1 lemon. Drain and sauté in butter until they begin to stiffen. Sprinkle with flour and continue to cook, stirring constantly, until veal begins to take on a little colour. Moisten with Velouté Sauce; add bouquet garni, peppercorns and blanched button onions, and simmer, covered, for 1 hour. Then add sliced blanched sweetbreads and