Home › Entrées › Tendrons de Veau à la Tartare
Tendrons de Veau à la Tartare
Ingredients.
The thick end of a breast of Veal.
A Carrot, Onion, Turnip.
Two sticks of Celery.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Entrées › Tendrons de Veau à la Tartare
Ingredients.
The thick end of a breast of Veal.
A Carrot, Onion, Turnip.
Two sticks of Celery.