For one entrée you will require the tendrons from two breasts of veal,
which are cut out without injuring the breasts, and afterwards stewed
(see breast of veal in the Removes); tie the two tendrons together and
put them in a deep stewpan, with two carrots, four onions, six cloves, a
good bunch of parsley, thyme, and bay-leaf; cover with a second stock,
place them on the fire, and when boiling draw it on the corner, skim,
and let stew gently for six or seven hours; when done (which you may
ascertain by running the point of your knife through them, if tender
they are done, if not stew them till they are,) lay them on a dish, take
away the string, pull out the small bones which may remain, and place
another dish of the same size upon them, on which place a seven pounds
weight; when quite cold and set, cut twelve pieces out of them either of
an oval or diamond shape, but not too large, egg and bread-crumb the
sides but not the edges twice over, and fry them gently of a light-brown
colour in a sauté-pan. Serve with any of the sauces directed for the
sweetbreads.