TEAL, being of the same character as widgeon and wild duck, may be
treated, in carving, in the same style.
TENCH, Matelot of.
_Ingredients._—½ pint of stock, ½ pint of port wine, 1 dozen button
onions, a few mushrooms, a faggot of herbs, 2 blades of mace, 1 oz. of
butter, 1 teaspoonful of minced parsley, thyme, 1 shalot, 2 anchovies,
1 teacupful of stock, flour, 1 dozen oysters, the juice of ½ lemon;
the number of tench, according to size. _Mode._—Scale and clean the
tench, cut them into pieces, and lay them in a stewpan; add the stock,
wine, onions, mushrooms, herbs, and mace, and simmer gently for ½
hour. Put into another stewpan all the remaining ingredients but the
oysters and lemon-juice, and boil slowly for 10 minutes, when add the
strained liquor from the tench, and keep stirring it over the fire
until somewhat reduced. Rub it through a sieve, pour it over the tench
with the oysters, which must be previously scalded in their own liquor,
squeeze in the lemon-juice, and serve. Garnish with croûtons. _Time._—¾
hour. _Seasonable_ from October to June.
TENCH, Stewed with Wine.
_Ingredients._—½ pint of stock, ½ pint of Madeira or sherry, salt
and pepper to taste, 1 bay-leaf, thickening of butter and flour.
_Mode._—Clean and crimp the tench, carefully lay it in a stewpan with
the stock, wine, salt and pepper, and bay-leaf, let it stew gently for
½ hour; then take it out, put it on a dish, and keep hot. Strain the
liquor, and thicken it with butter and flour kneaded together, and stew
for 5 minutes. If not perfectly smooth, squeeze it through a tammy,
add a very little cayenne, and pour over the fish. Garnish with balls
of veal forcemeat. _Time._—Rather more than ½ hour. _Seasonable_ from
October to June.
TENDRONS DE VEAU, Stewed (an Entrée).
_Ingredients._—The gristles from 2 breasts of veal, white stock, 1
faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2 carrots,
2 onions, a strip of lemon-peel. _Mode._—The _tendrons_ or gristles,
which are found round the front of a breast of veal, are now very
frequently served as an entrée, and when well dressed, make a nice and
favourite dish. Detach the gristles from the bone, and cut them neatly
out, so as not to spoil the joint for roasting or stewing. Put them
into a stewpan, with sufficient stock to cover them; add the herbs,
mace, cloves, carrots, onions, and lemon, and simmer these for nearly,
or quite, 4 hours. They should be stewed until a fork will enter the
meat easily. Take them up, drain them, strain the gravy, boil it down
to a glaze, with which glaze the meat. Dish the _tendrons_ in a circle
with croûtons fried of a nice colour placed between each; and put
mushroom sauce, or a purée of green peas or tomatoes, in the middle.
_Time._—4 hours. _Sufficient_ for 1 entrée. _Seasonable._—With peas,
from June to August.
TENDRONS DE VEAU (an Entrée).
_Ingredients._—The gristles from 2 breasts of veal, white stock, 1
faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2 carrots,
2 onions, a strip of lemon-peel, egg and bread-crumbs, 2 tablespoonfuls
of chopped mushrooms, salt and pepper to taste, 2 tablespoonfuls of
sherry, the yolk of 1 egg, 3 tablespoonfuls of cream. _Mode._—After
removing the gristles from a breast of veal, stew them for 4 hours,
as in the preceding recipe, with stock, herbs, mace, cloves, carrots,
onions, and lemon-peel. When perfectly tender, lift them out and remove
any bones or hard parts remaining. Put them between two dishes, with
a weight on the top, and when cold, cut them into slices. Brush these
over with egg, sprinkle with bread-crumbs, and fry a pale brown. Take ½
pint of the gravy they were boiled in, add 2 tablespoonfuls of chopped
mushrooms, a seasoning of salt and pepper, the sherry, and the yolk of
an egg beaten with 3 tablespoonfuls of cream. Stir the sauce over the
fire until it thickens; when it is on the _point of boiling_, dish the
tendrons in a circle, and pour the sauce in the middle. Tendrons are
dressed in a variety of ways,—with sauce à l’Espagnole, vegetables of
all kinds: when they are served with a purée, they should always be
glazed. _Time._—4½ hours. _Average cost._—Usually bought with breast of
veal. _Sufficient_ for an entrée. _Seasonable_ from March to October.
TETE DE VEAU EN TORTUE (an Entrée).
_Ingredients._—Half a calf’s head, or the remains of a cold boiled
one; rather more than 1 pint of good white stock, 1 glass of sherry
or Madeira, cayenne and salt to taste, about 12 mushroom-buttons
(when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles, or
forcemeat balls, 12 crayfish, 12 croûtons. _Mode._—Half a calf’s head
is sufficient to make a good entrée, and if there are any remains of
a cold one left from the preceding day, it will answer very well for
this dish. After boiling the head until tender, remove the bones, and
cut the meat into neat pieces; put the stock into a stewpan, add the
wine, and a seasoning of salt and cayenne; fry the mushrooms in butter
for 2 or 3 minutes, and add these to the gravy. Boil this quickly
until somewhat reduced; then put in the yolks of the hard-boiled eggs
_whole_, and the whites cut in small pieces, and the gherkins chopped.
Have ready a few veal quenelles, add these, with the slices of head, to
the other ingredients, and let the whole get thoroughly hot, _without
boiling_. Arrange the pieces of head as high in the centre of the
dish as possible; pour over them the ragoût, and garnish with the
crayfish and croûtons placed alternately. A little of the gravy should
also be served in a tureen. _Time._—About ½ hour to reduce the stock.
_Sufficient_ for 6 or 7 persons. _Average cost_, exclusive of the
calf’s head, 2_s._ 9_d._ _Seasonable_ from March to October.