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.