| Ingredients:
Tendons of veal, fowl forcemeat, truffles, risotto (Risotto
all'Italiana), a cock's comb, tongue.
Preparation:
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, 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 and serve.
If you like, leave out the
risotto and serve the veal with Espagnole
sauce mixed with cooked peas and chopped truffle.
|
Electronics
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