Dish the pieces in a circle on a dish; set a very small, stuffed half-tomato upon each, and garnish the centre of the dish with a very reduced tomato [fondue]. Surround the kidney with a sauce prepared as directed above.
[1271—ROGNON DE VEAU A LA ROBERT]
Heat one oz. of butter in a small cocotte; put the seasoned veal kidney therein; fry it over a brisk fire, and set it to cook in the oven for about fifteen minutes. Serve the kidney as it leaves the oven, and complete the procedure, at the table, in the following manner:—
Transfer the kidney to a hot plate. Place the cocotte on a spirit lamp; pour into the former one glassful of excellent liqueur brandy, and reduce to half. Meanwhile, quickly cut the kidney into extremely thin slices, and cover these with an overturned plate.
Add to the reduced liqueur brandy one coffeespoonful of mustard, one oz. of butter cut into small pieces, the juice of a quarter of a lemon, and a pinch of chopped parsley; and work the whole well with a fork, with the view of effecting the leason.
Put the sliced kidney into this sauce, together with the [424] ]gravy that has drained from it; heat the whole well, without boiling, and serve on very hot plates.
[1272—TENDRONS DE VEAU]
The tendrons are cut from breast of veal. They are, in fact, the extreme ends of the ribs, including the cartilage of the sternum.
If the tendrons are braised, treat them after the manner described under “The Braising of White Meats” (No. [248]); or, simply stew them in butter; moisten them with excellent veal stock, and baste them frequently while cooking them. They may also be treated like an ordinary veal [sauté], from which they only differ in shape, and the various preparations of which may be adapted to them.
The garnishes best suited to them are those of early-season vegetables, and, as a matter of fact, the latter, together with such pastes as noodles, macaroni, spaghetti, etc., are the garnishes most often served with them.