Beef Palates

Ingredients

• The palates
• one teaspoonful of salt
• Robert sauce, soubise sauce, tomato sauce, &c.

Method

1. 1

   Boil the palates in plain water until tender, which takes a long time.

2. 2

   Clean and press them between plates.

3. 3

   Cut into circles or ovals for an entree, or into dice for curry or croustades.

4. 4

   Warm in sauce and arrange in a circle with sauce around.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 65. The excerpt below is the record exactly as published.

Beef Palates. The palates must be boiled in plain water till quite tender ; as this requires a long time, they must be prepared the day before. When quite tender the hard black skin must be removed, and the palates must be washed in cold water, and then be pressed between two plates with a moderate weight laid on them. If the palates are to be used as an entree, they must be cut into either circles or ovals, to admit of being neatly arranged. If they are for a curry, they must be cut into large dice ; if for croustades into small dice. The sauce must have a decided flavour, as Robert sauce, soubise sauce, tomato sauce, &c. The palates 154 BEEF. should be warmed in the sauce, and arranged in a circle like cutlets, with sauce round. If the croustades are to be filled with palates, the small dice must be warmed in rich gravy, and the croustades neatly arranged on a napkin in the dish. If for curry the treatment given in recipes for curry is to be followed. Beef Palates a la Lyonnaise. The palates must be cleaned and boiled in a white sauce, and pressed. Cut them into neat shapes, either round or square, and warm them in a sauce made with brown sauce, slices of fried onion, and mustard flour. The palates are intended to be white, or rather cream colour, the sauce brown ; and the onions are to be in the centre of the circle of palates. Marrow Patties. Ingredients : Marrow, lemon, pepper, salt, thyme, parsley, chives, or shallot, one tablespoonful of cream. Take the marrow fresh from the bone ; cut it into pieces as large as a walnut ; put it into a stewpan with cold water and one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.