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📝 Description
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🥘 Ingredients
The gristles from 2 breasts of veal, stock No. 107, 1 faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel, egg and bread crumbs, 2 tablespoonfuls of chopped mushrooms, salt and pepper to taste, 2 tablespoonfuls of sherry, the yolk of 1 egg, 3 tablespoonfuls of cream.
👨🍳 Method
After removing the gristles from a breast of veal, stew them for 4 hours, as in the preceding recipe, with stock, herbs, mace, cloves, carrots, onions, and lemon-peel. When perfectly tender, lift them out and remove any bones or hard parts remaining. Put them between two dishes, with a weight on the top, and when cold, cut them into slices. Brush these over with egg, sprinkle with bread crumbs, and fry a pale brown. Take 1/2 pint of the gravy they were boiled in, add 2 tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper, the sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream. Stir the sauce over the fire until it thickens; when it is on the _point of boiling_, dish the tendrons in a circle, and pour the sauce in the middle. Tendrons are dressed in a variety of ways,--with sauce à l'Espagnole, vegetables of all kinds: when they are served with a purée, they should always be glazed.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe for veal tendrons, a dish that seemed to whisper tales of Victorian elegance and kitchen alchemy. The first thing that struck me was the sheer patience required—four hours of stewing the gristles was not something I'd rushed through. But the reward was a tender, flavorful base that made the effort worthwhile. I found the combination of herbs, mace, and lemon peel created a surprisingly bright and aromatic broth, which was then transformed into a luscious sauce with the addition of mushrooms, sherry, and cream. The most delightful surprise was the texture of the tendrons themselves. I was expecting something more akin to a chewy gristle, but the slow cooking transformed them into slices that were tender and succulent, almost reminiscent of a slow-cooked short rib. This dish is a labor of love, perfect for the dedicated weeknight cook who enjoys the process as much as the result. The tendrons, with their rich, deep flavor and velvety sauce, are a testament to the magic that can happen when you give a recipe time and attention. I served mine with a simple purée of carrots, as suggested, and the combination was divine. If you're looking for a project that will yield a impressive, comforting meal, this is it. Just be prepared to spend some quality time in the kitchen.
