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Veal Tendons, Fried

Stew the tendons in the usual way, and place them between two dishes till cold. Cut them into slices half an inch thick. Brush them over with beaten egg, dip them into bread-crumbs, and fry them over a slow fire till of a pale brown. Serve very hot. Take half a pint of the sauce in which they were stewed, stir into it two table-spoonfuls of chopped mushrooms, two table-spoonfuls of sherry, and the yolk of an egg beaten up with three table-spoonfuls of cream. Stir this sauce over the fire till it begins to thicken, but it must not boil. Arrange the fried tendons in a circle on a hot dish, pour the sauce into the centre, and serve very hot. Sometimes the sauce is thickened with yolk of egg and allowed to get cold, then the sliced tendons are dipped into it, afterwards into bread-crumbs, and fried as before. Time, four hours to simmer the tendons.