Recipe or source entry
Curried Tendons of Veal
Braize the tendons as directed in the preceding case, and use their stock to make some curry sauce, No. 85; put the tendons in this to simmer for a while; dish them up with fried bacon in between each tendon; pour the sauce over the entree, and serve plain boiled rice in a dish separately.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter14/curried-tendons.html- Legacy revision
8531e8373e9b- Source checksum
444630a43f64168ff707b3b6dda89cbdf348c5dafacb23af2a6dac7cf37b8635- Legacy text checksum
f2ee4e3e1d4d3be87a14c9ce3356a731c3712c12322d0aa200654f17f0c35d79
Cite this page
Curried Tendons of Veal. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter14/curried-tendons.html