Tendrons de Veau

The tendrons (or gristles) which lie under the flesh of the brisket of a breast of veal are much used in foreign countries, and frequently now in this, to supply a variety of the dishes called entrées. When long stewed they become perfectly tender, and yield a large amount of gelatine; but they are quite devoid of flavour, and require therefore to be cooked and served with such additions as shall render them palatable.