s or hard parts remaining. Put them between
two dishes, with a weight on the top, and when cold, cut them into
slices. Brush these over with egg, sprinkle with bread crumbs, and fry a
pale brown. Take 1/2 pint of the gravy they were boiled in, add 2
tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper, the
sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream.
Stir the sauce over the fire until it thickens; when it is on the _point
of boiling_, dish the tendrons in a circle, and pour the sauce in the
middle. Tendrons are dressed in a variety of ways,--with sauce a
l'Espagnole, vegetables of all kinds: when they are served with a puree,
they should always be glazed.

_Time_.--4-1/2 hours. _Average cost_.--Usually bought with breast of
veal.

_Sufficient_ for an entree.

_Seasonable_ from March to October.

TETE DE VEAU EN TORTUE (an Entree).

911. INGREDIENTS.--Half a calf's head, or the remains of a cold boiled
one; rather more than 1 pint of good white stock, No. 107, 1 glass of
sherry or Madeira, cayenne and salt to taste, about 12 mushroom-buttons
(when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles or
forcemeat balls, No. 422 or 423, 12 crayfish, 12 croutons.

_Mode_.--Half a calf's head is sufficient to make a good entree, and if
there are any remains of a cold one left from the preceding day, it will
answer very well for this dish. After boiling the head until tender,
remove the bones, and cut the meat into neat pieces; put the stock into
a stewpan, add the wine, and a seasoning of salt and cayenne; fry the
mushrooms in butter for 2 or 3 minutes, and add these to the gravy. Boil
this quickly until somewhat reduced; then put in the yolks of the
hard-boiled eggs _whole_, the whites cut in small pieces, and the
gherkins chopped. Have ready a few veal quenelles, made by recipe No.
422 or 423; add these, with the slices of head, to the other
ingredients, and let the whole get thoroughly hot, _without boiling_.
Arrange the pieces of head as high in the centre of the dish as
possible; pour over them the ragout, and garnish with the crayfish and
croutons placed alternately. A little of the gravy should also be served
in a tureen.

_Time_.--About 1/2 hour to reduce the stock.

_Sufficient_ for 6 or 7 persons.

_Average cost_, exclusive of the calf's head, 2s. 9d.

_Seasonable_ from March to October.

A FRENCHMAN'S OPINION OF VEAL.--A great authority in his native