No. 685 Of Tendrons de Veau.
For one entrée you will require the tendrons from two breasts of veal, which are cut out without injuring the breasts, and afterwards stewed (see breast of veal in the Removes); tie the two tendrons together and put them in a deep stewpan, with two carrots, four onions, six cloves, a good bunch of parsley, thyme, and bay-leaf; cover with a second stock, place them on the fire, and when boiling draw it on the corner, skim, and let stew gently for six or seven hours; when done (which you may ascertain by running the point of your knife through them, if tender they are done, if not stew them till they are,) lay them on a dish, take away the string, pull out the small bones which may remain, and place another dish of the same size upon them, on which place a seven pounds weight; when quite cold and set, cut twelve pieces out of them either of an oval or diamond shape, but not too large, egg and bread-crumb the sides but not the edges twice over, and fry them gently of a light-brown colour in a sauté-pan. Serve with any of the sauces directed for the sweetbreads.