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Veal Tendons, Fried

Fried veal tendons served with a mushroom and sherry cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and sherry are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Veal Tendons, Fried

Ingredients

Directions

Prepare the tendons

  1. Stew the veal tendons until tender.

  2. Place the cooked tendons between two dishes to cool.

  3. Cut the cooled tendons into slices ½ inch thick.

  4. Brush the slices with beaten egg.

  5. Dip the slices in bread crumbs.

Fry and make the sauce

  1. Fry the slices in a pan over low heat until pale brown.

  2. In a saucepan, combine the stewing sauce, chopped mushrooms, sherry, egg yolk, and cream.

  3. Heat the sauce over low heat until it thickens, but do not let it boil.

Serve

  1. Arrange the fried tendons in a circle on a hot dish.

  2. Pour the sauce into the center.

  3. Serve hot.

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 their aromas overlap, and how often cooks already put them together.

  1. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 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
Provide the main meat, which becomes tender through stewing and firm enough to slice and fry.
Beaten egg
Acts as a binder so the bread crumbs adhere to the tendon slices.
Bread crumbs
Form a crisp, golden-brown coating when fried.
Egg yolk
Thickens the sauce as it heats gently, giving it a smooth, rich body.
Cream
Adds richness and moisture to the sauce, softening its flavour.

The step that matters

Heating the sauce gently. Egg yolk thickens by gentle heat, but if the sauce boils it can curdle and turn grainy, so it must only thicken over low heat.

“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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