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.
Time: 4 1/2 hours.
Sufficient for an entrée.
Seasonable from March to October.