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Tendons De Veau Aux Petits Pois

Veal tendons simmered with consommé, vegetables, and peas, then served with the reduced cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and peas work together. They rank in the top 19% of all ingredient pairs, and 644 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Tendons De Veau Aux Petits Pois

Ingredients

Directions

Prepare the tendons

  1. Remove the tendons from the veal breasts and blanch them.

  2. Cut the tendons into oval pieces about 6 centimeters long.

  3. Place them in a pot with consommé and mi-repoix.

  4. Cook until a skewer can pass through without resistance.

  5. Drain and press the tendons.

Make the sauce

  1. Strain the degreased cooking liquid and reduce it.

  2. Let the tendons cool and trim off any remaining meat.

Assemble and serve

  1. Heat the tendons in the reduced cooking liquid and arrange them in a crown around a croustade.

  2. Fill the croustade with small peas and cover the tendons with the cooking liquid.

  3. Serve the remaining cooking liquid as sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Veal + peastop 19% of all pairs
    Aroma overlaplow
    Mentioned together644 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal tendons
Long slow cooking softens the connective tissue until a skewer passes through easily.
Consommé
Flavours the tendons as they cook and forms the base of the reduced sauce.
Small peas
Add sweetness and a bright green colour contrasting with the tender meat.

The step that matters

Cook until a skewer can pass through without resistance. Tendons are rich in collagen, which only turns tender after long, gentle cooking. Stopping early leaves them tough and rubbery, while overcooking can make them fall apart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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