886. Tendons Of Veal, A La Villeroi With Puree Of Celery

Prepare, braize, and trim the tendons, as directed in the foregoing case; put them on a large earthen dish, and mask them over with a coating of stiffly-reduced Allemande sauce; when this has become firmly set upon the tendons, by cooling, let them lie dipped in beaten egg, and bread-crumbed, and afterward fried of a light color in clean hog's lard, made quite hot for the purpose. Let them be dished up in a close circle, overlapping each other, fill the centre with some puree of celery (No. 110), pour some half glaze, or a little Supreme or Bechamel sauce round the entree, and send to table.

Note. - Tendons prepared in this manner may also be garnished as the former.

887. Veal Kernels, Wtth Puree Of Artichokes

Veal kernels are an oblong faitv substance, containing a kind of small kidney of great delicacy, lying to the left of the blade-bone of the shoulder; these must be steeped in water for about half an hour, then parboiled for five minutes, immersed in cold water, drained upon a napkin, and put in press between two dishes. From ten to sixteen kernels suffice for an entree. The kernels must be trimmed without waste, and placed in a deep circular fricandenu pan, upon thin layers of white veal ; then moisten with some white wine mirepoix (No. 236), and set them on a slow fire to braize very gently for about three-quarters of an hour, bearing in mind that the heat of the stove is to be so regulated as to cause their liquor to be reduced to one half its original quantity. The kernels must then be carefully removed into a sauta-pan, and their half glaze, when strained and divested of all grease, poured upon them. Place them on a brisk fire, and let them boil quickly till their moisture is reduced to a glaze, roll them gently in this, causing as much of it as possible to adhere to them, to give them a bright appearance. Then dish them up in a close circle upon a base of force-meat of veal, with a crouton of fried bread of the same shape between each kernel; fill the centre with some puree of arttichokes (No. 117), pour some half glaze round the entree, and serve.

Note. - Veal kernels, prepared and dished up in this manner, may be garnished with all kinds of dressed vegetables and purees. 19

887. Veal Kernels, A La Duchesse

When the kernels have been braized, pressed, and trimmed, as directed in the foregoing part of the preceding article, let them be smoothly masked over with some well-reduced Allemande sauce; and after the sauce has been allowed sufficient time to become firm by cooling, bread-crumb the kernels, fry them in properly-heated frying-fat, of a light color, and, having dished them up as directed in the preceding case, let the entree be garnished and sauced similarly.

888. Veal Kernels, A La Talleyrand

Parboil and trim the kernels, then place them in a fricandeau pan between thin layers of fat bacon; moisten with some wine mirepoix (No. 236), and braize them gently for three-quarters of an hour; when done, put them on an earthen dish to cool, and mask each of them all over with a coating of stiffly-reduced Allemande sauce, mixed with 1 oz. of truffles, chopped fine; when the sauce has become firmly set, as it cools, dip each in some beaten egg, and bread-crumb them carefully. About twenty minutes before sending to table, fry them of a bright-yellow color, with clarified butter, in a deep sauta-pan; drain them upon a napkin, dish them up in a circle, garnish the centre with a ragout composed of small scollops of fat livers, truffles, mushrooms and cock's kernels, the whole of which must be tossed in good Alle-mande sauce; pour some thin Espagnole sauce (finished with some of the mirepoix) under the kernels, and serve.