634. Tendron of Veal with Sorrel.
—The same as for No. 633, substituting one pint of cooked, hot sorrel (No. 974) on the dish, for the other garnishing.
635. Tendron of Veal à la Morlaisienne.
—The same as for No. 633, substituting six small stuffed cabbages (No. 919) for the other garnishing.
636. Tendron of Veal à la Chipolata.
—The same as for No. 633, pouring one pint of hot chipolata (No. 232) on the dish, and placing the tendron on top.