The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

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. No. 686. _Tendrons de Veau à la Noble Dame._ Prepare two tendrons as before, and when quite cold cut out twelve pieces of any shape you please, but one third less than in the previous article, put a quart of white sauce (No. 7) in a stewpan, with six spoonfuls of white stock and two of chopped mushrooms; reduce till thick enough to cover the back of the spoon, take it off the fire and stir in the yolks of two eggs very quickly, take your pieces of tendrons one at a time with a fork, dip them in the sauce so that they are covered on every part, and lay them on a dish to get cold; have ready some fritter batter (No. 1285), dip each piece of tendron with as much sauce as adheres to it, and fry in very hot lard, dress them in crown on a border of mashed potatoes, fill the centre with fried watercresses, for sauce put a gill of cream in a stewpan, and when boiling add two pats of butter and a little salt; when the butter is quite melted sauce round and serve. No. 687. _Tendrons de Veau à la Dauphine._ Proceed precisely as in the last, but instead of dipping them in the batter, egg and bread-crumb twice over and fry in very hot lard of a fine yellow colour; serve with a sauce tomate (No. 37) poured round. No. 688. _Cotelettes de Veau piqué aux petits pois._ Veal cotelettes require to be cut from the neck in the same shape as mutton cutlets, four are sufficient for an entrée, they