Tendons of lamb
Eggs
Bread crumbs
Truffles
Butter
Stock
Villeroy sauce

"Slightly cook the tendons (the part of the breast near

the ribs) of lamb, press them between two dishes till cold,

then cut into a good shape and dip them into a Villeroy

sauce (No. 18) egg and breadcrumb, and sautez them in

butter. When about to serve, put them in a dish with very

good clear gravy. A teaspoonful of chopped mint and

a tablespoonful of chopped truffles mixed with the bread

crumbs will be a great improvement."

This recipe (No. 92) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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