Vol-au-Vent of Beef Tendons

Parboiled beef tendons baked in puff pastry and smothered in bechamel sauce and mushrooms.

Remove the nerves and skin from the beef tendons and place them in a basin with enough water to cover them and let them soak until quite white; then place in a saucepan of salted water and a little vinegar, and boil for ten minutes. Line a vol-au-vent case with good puff paste and bake in an oven; when done take out, and after it has become cold, turn it out. Put in the oven for a few minutes to warm and then put in the pieces of tendon and pour over sufficient bechamel sauce to cover them, and put a couple of dozen boiled button mushrooms on top of this; place the vol-au-vent in the oven, and serve very hot.