Italian Recipes - Italy - Tenerumi d'Agnello alla Villeroy (Tendons of...
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Cook: The Cook's Decameron: A Study In Taste Containing Over Two Hundred Recipes For Italian Dishes By Mrs. W. G. Waters

Index | pg. 158 |Previous Page - Next Page

Tenerumi d'Agnello alla Villeroy (Tendons of ...

No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)

Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy sauce.

Slightly cook the tendons (the part of the breast near the ribs) of lamb, press them between two dishes till cold, then cut into a good shape and dip them into a Villeroy sauce (No. 18) egg and bread- crumb, and saute them in butter. When about to serve, put them in a dish with very good clear gravy. A teaspoonful of chopped mint and a tablespoonful of chopped truffles mixed with the bread crumbs will be a great improvement.

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Index | pg. 158 |Previous Page - Next Page

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