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 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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