| Ingredients:
Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy
sauce.
Preparation:
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 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.
Tenerumi
d' Agnello alla Veneziana (Tendons of Lamb)
Ingredients:
Tendons of lamb, butter, parsley, onions, stock.
Preparation: Fry the
tendons of lamb in butter together with a teaspoonful of chopped parsley
and an onion.
Serve with good gravy.
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