drain, and rub through a fine sieve. Put the artichoke purée into a stewpan with the butter, white sauce and yolk of egg, season to taste, and stir by the side of the fire until the mixture thickens. Warm the artichoke bottoms, fill them with the artichoke purée, shaping the mixture in the form of a dome, or pyramid, cover lightly with the breadcrumbs, add a few small pieces of butter, and bake in a hot oven for 10 minutes. When the stock has boiled down to a very small quantity, add to it the brown sauce, boil, and reduce until the artichokes are ready for the oven, then put in the tendons to re-heat. When ready, dish in a circle, garnish the centre with the artichokes, pour the sauce round, and serve.
Note.—Spinach, green peas, or any other suitable vegetable may be served instead of artichokes.
Time.—5 to 5½ hours. Average Cost, 5s. 6d. to 6s. 6d., exclusive of veal. Sufficient for 7 or 8 persons.
812.—VEAL TENDONS. (Fr.—Tendrons de Veau.)
The tendons of veal are the cartilaginous or gristly portions found at the extremity of the bones towards the thick end of a breast of veal. They may, of course, be dressed with the joint, except when it is roasted or baked. The tendons must first be rendered perfectly tender by long and gentle stewing, and afterwards may be dressed in a variety of ways. They cannot be bought separately, but as they are confined principally to the thicker half of the breast, that part alone should be procured. The meat from which they are removed may be used for many purposes (see Nos. 798, 799, 800, 801 and 809).
813.—VEAL TENDONS WITH VEGETABLES. (Fr.—Tendrons de Veau à la Jardinière.)
Ingredients.—The thick half of a breast of veal, thin rashers of½ pint of white stock, ½ an oz. of meat glaze, 1 carrot, 1 onion, ½ a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 2 strips of celery, 6 peppercorns, 3 cloves, 1 blade of mace, 1 oz. of butter, salt. For the garnish: peas, beans, cauliflower, carrot, turnip, etc., ¼ pint of white sauce. 1 tablespoonful of cream, salt and pepper.
Method.—Cut the tendon into pieces about 2 inches square, and wrap each piece in a thin slice of bacon. Cut the vegetables into thick slices, put them into a shallow stewpan or sautépan with the stock, butter, herbs, cloves, peppercorns and mace, lay on the pieces of meat, cover closely, and cook very gently for 2 or 3 hours. Remove the tendons, strain the liquor into a small stewpan, skim well, add the meat-glaze, put in the tendons, and allow them to become thoroughly hot, and well coated with the sauce. Have ready a macédoine of vegetables, which may consist of any or all of those enumurated above, with the addition of any