Tenerumi Alla Piemontese Tendons Of Veal Recipe

Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No.

190), a cock's comb, tongue.



Tendons of veal are that part of the breast which lies near the ribs,

and forms an opaque gristly substance. Partly braize a fine bit of

this joint, and press it between two plates till cold. Cut it up into

fillets, and on each spread a thin layer of fowl forcemeat, and decorate

with slices of truffle. Put the fillets into a stewpan, cover them with

very good stock, and boil till the forcemeat and truffles are quite

cooked. Prepare a risotto all'Italiana (No. 190), put it on a dish and

decorate it with bits of red tongue cut into shapes, and in the centre

put a whole cooked truffle and a white cock's comb, both on a silver

skewer. Place the tendons of veal round the dish. Add a good Espagnole

sauce (No. 1) and serve.



If you like, leave out the risotto and serve the veal with Espagnole

sauce mixed with cooked peas and chopped truffle.

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