Tendon or Gristle of Veal a la Biarritz

Pare and cut the tendon into pieces measuring three inches long fry them in clarified butter, drain off the butter and add to the meat some white wine, a little espagnole sauce (No. 414), and meat glaze (No. 402). Heat some clarified butter and add to it well cleansed Piedmontese rice; when very hot moisten with broth (No. 194a), boil and let cook in a moderate oven for twenty minutes, then add to it the meats and leave it in the oven for fifteen minutes longer. Dress the tendons and rice and surround with veal kidneys, fried in butter, and fine herbs.