Veal Tendrons in Cream and Tarragon Sauce

1. 1

   Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer.

2. 2

   Cook over high heat for about 10 minutes, turning to brown on all sides.

3. 3

   Remove the browned ribs to a plate.

4. 4

   Repeat with the remaining ribs, placing them on the plate after they are browned.

5. 5

   Remove all but 1 tablespoon of fat from the cooking pan and add the onion.

6. 6

   Cook 3 to 4 minutes, stirring constantly.

7. 7

   The onion should be wilted and mixed with the solidified meat juices loosened through stirring.

8. 8

   Add the flour and mix well.

9. 9

   Add the water and bring to a boil, stirring well.

10. 10

    Return the meat to the pan and add the garlic, herb bouquet and salt.

11. 11

    Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour.

12. 12

    By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce.

13. 13

    Discard the herb bouquet and add the cream.

14. 14

    Bring to a boil, stir in the tarragon and pepper and serve.

* Per serving · 4 servings · Values may vary.