Lexicographical Neighbors of Tendrons
Literary usage of Tendrons
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"Of tendrons de Veau. For one entree you will require the tendrons from two breasts
of veal, which are cut out without injuring the breasts, and afterwards ..."
2. The French Cook by Louis Eustache Ude (1822)
"tendrons of Veal a la Jardiniere. tendrons are found at the extremity of the ribs.
Previously to your detaching them, pare them from the dry bone which is ..."
3. The Art of Cookery Made Easy and Refined: Comprising Ample Directions for by John Mollard (1802)
"... Lamb Cutlets with tendrons another way. THE tendrons may be served in the
center of the dish, with the cutlets larded, braised, ..."
4. The Practical Cook, English and Foreign: Containing a Great Variety of Old by Joseph Bregion, Anne Miller (1845)
"tendrons OF VEAL. — tendrons of veal is the gristle-bone of a breast of veal;
cut it into thin slices, put them into a stew-pan, with cold water, ..."
5. The Young Cook's Assistant, and Housekeeper's Guide: In the Various Branches by P. Masters (1841)
"tendrons of Mutton. Take the bones out of a breast of mutton, and cut it in steaks
about two inches broad; roll them up, and pass a skewer through them: ..."
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