1272—Tendrons de Veau

The tendrons are cut from breast of veal. They are, in fact, the extreme ends of the ribs, including the cartilage of the sternum.

If the tendrons are braised, treat them after the manner described under “The Braising of White Meats” (No. 248, Braising of White Meats); or, simply stew them in butter; moisten them with excellent veal stock, and baste them frequently while cooking them. They may also be treated like an ordinary veal sauté, from which they only differ in shape, and the various preparations of which may be adapted to them.

The garnishes best suited to them are those of early-season vegetables, and, as a matter of fact, the latter, together with such pastes as noodles, macaroni, spaghetti, etc., are the garnishes most often served with them.