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Vol-au-Vent of Beef Tendons

Remove the nerves and skin from the beef tendons and place them in a basin with enough water to cover them and let them soak until quite white; then place in a saucepan of salted water and a little vinegar, and boil for ten minutes. Line a vol-au-vent case with good puff paste and bake in an oven; when done take out, and after it has become cold, turn it out. Put in the oven for a few minutes to warm and then put in the pieces of tendon and pour over sufficient bechamel sauce to cover them, and put a couple of dozen boiled button mushrooms on top of this; place the vol-au-vent in the oven, and serve very hot.

Lamb. Ballotin of Lamb with Peas Remove the bone from a shoulder of lamb weighing about three pounds, leaving the end bone for a handle; season with one-half tablespoonful of salt and the same quantity of pepper. Sew it up with string, fasten firmly and boil for about three minutes in the stockpot. After allowing it to cool, lard the top with a larding-needle as for a fricandeau and place it in a saucepan with a piece of pork skin, an onion and a carrot cut into pieces. Brown lightly for six or eight minutes, then moisten with one-half pint of broth, cook in the oven for three-quarters of an hour, remove it and strain the sauce over one pint of hot boiled green peas, then cook for two minutes longer. Place the garnishing on a hot dish, remove the strings from the ballotin, lay it on top of the garnishing, and serve.