Home › The Principles of Cookery › Veal Kernels

Veal Kernels

There are ten kernels in each calf--four in each of the hind legs, and one in each shoulder. Those in the shoulders are considered much the best. French cooks trim, cook, and press these as directed for TENDONS OF VEAL, and serve them in a circle on a dish, with a puree of vegetables in the centre. Kernels are very variable in price: they are cheapest in March, April, and May. About a dozen are required for a dish.