Ox-Palate Fried

Ingredients

• four ox-palates
• one quart of broth
• two slices of gammon
• a 'bouquet garni'
• a quart of Yelouté sauce
• the yolks of three hard-boiled eggs
• a tablespoonful of parsley
• an ounce of butter
• the juice of a lemon
• salt and pepper to taste

Method

1. 1

   Blanch ox-palates in boiling salt water for ten minutes.

2. 2

   Drain, cool, and scrape.

3. 3

   Boil with broth, gammon, and bouquet garni for three hours.

4. 4

   Drain and cool.

5. 5

   Reduce Yelouté sauce by half, then mix with egg yolks, parsley, salt, pepper, lemon juice, and butter.

6. 6

   Split palates, fill with mixture, roll, bread them, and fry in hot fat before serving with fried parsley.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 70. The excerpt below is the record exactly as published.

OX-PALATE FRIED. Blanch in boiling salt water for ten minutes four ox- palates ; drain, cool and scrape to remove the white skin ; when properly trimmed put them in a saucepan with one quart of broth, two slices of gatnmon, and a "bouquet garni ; " let them boil gently for about three hours ; then drain the palates on a sieve and let them get cold. In the meantime put a quart of Yelout^ sauce in a stewpan on the fire and reduce it to half its original quantity by sharp boiling, then add the yolks of three hard-boiled eggs, scraped into crumbs, a tablespoonf ul of parsley previously blanched and chopped very fine, salt and pepper to taste, the juice of a lemon, and an ounce of butter; mix these well together, then draw the stewpan away from the fire. Take the ox-palates and split them in halves length- ways ; each of these must be cut across again in two and placed on a large dish or board; put with a spoon the mixture prepared in the stewpan, properly divided on each of the pieces of palate ; roll them up in the form of cartridges, pass them afterwards in the breadings, and a few minutes before serving fry them in the frying-kettle PRACTICAL HOUSEHOLD COOKERY. 165 with the fat previously heated very hot for the purpose. If the fat is not very hot, the cartridges will open and separate from the stuffing. Dish them up nicely and serve with a little fried parsley. Ox-palates can also be served with an Italian, Sharp, Tomato, or curry sauce. 868. OXCHEEK WITH PUR^E OF VEOETABLE. Bone an ox-cheek, immerse it in cold water for about an hour, blanch in the usual way for five minutes, and dip in cold water ; then drain and trim it ; put it afterwards in a large stewpan with the bones at the bottom, add the same sorts and quantity of vegetables as for a soup, together with a " bouquet garni," two quarts of water, and a table- spoonful of salt ; boil and let simmer for two hours ; after which, take the cheek up very carefully with a flat skimmer and press it between two dishes ; strain the broth through a fine sieve; remove the half of it to a cool place to be used later on for brown sauces, &c, and boil down the other half to a half-glaze. Meanwhile cut up the ox-cheek in small pieces of equal size, place them in a saut^-pan with the half-glaze, cover the pan with its lid, and simmer for about ten minutes ; roll the pieces nicely in their glaze, dish them up in a circle, fill the centre with a pur^e of vegetable, pour the glaze over, and serve. 869. OX-CHEEK A LITALIENNE. Prepare an ox- cheek in the same manner as in the previous number, but instead of a pur^e of vegetable as a garnish, use some ripe tomatoes au gratin, as a border, and pour a little Italian sauce in the centre before serving. i66 PRACTICAL HOUSEHOLD COOKERY. 860. FRESH OX-TONOUE WITH GHERKIN SAUCE. Immerse a fresh ox-tongae in boiling water for a few minutes, to enable the white skin to be removed by scraping ; then lard it with a small larding-needle in the following manner : — ^Trim about half a pound of fresh fat bacon two inches long by about three wide, cut this in strips a quarter of an inch thick, soak them for an hour in a pint of white wine, properly seasoned with salt and pepper and a little chopped parsley. After having wiped the shreds of bacon and larded the tongue with them, place this in a saucepan with four quarto of cold water, two rashers of bacon, an onion and a carrot nicely shred, together with a bay-leaf, a little thyme, three cloves, a teaspoonful of salt, and two pinches of pepper. Set the saucepan boiling and simmer for about three hours and a half (if the tongue is a large one), then ascertain whether it is cooked. When done, take it off the fire and dish it up with Gherkin sauce (No. 192) and serve. Ox-tongue cooked in this way can also be served with Sharp, Itelian, or Tomato sauce ; you can also omit the larding and serve it with a pur^ of spinach, mac^doinCi or any vegetable that may be in season. 861. PICKLED OXTONGUE. MADEIRA SAUCE. Get a good pickled ox-tongue from your butoher, wash it in two or three cold waters, put it in a saucepan on the fire with four quarto of cold water; let it boil gently for about three hours, when it must be drawn from the fire, but leave the tongue in ito liquor. Meanwhile put three tablespoonfids of Espagnole sauce in a small stewpan with a piece of glaze as big as a walnut, and half a pint of Marsala, Madeira, or sherry, a little salt, pepper, and PRACTICAL HOUSEHOLD COOKERY. 167 grated nutmeg. Boil it, stir it well with a wooden spoon, and reduce it one -third by sharp boiling. Meantime take the tongue out of its liquor, trim it and remove the white skin, put the tongue back into the saucepan on the fire to warm it up. When boiling dish it up, pour the sauce over it, and serve with a pur^e of potatoes apart, or any other vegetable puree. If the pickled ox-tongue is to be served cold, cook it in the fame way, and leave it in its liquor for ten minutes before trimming ; and when still hot pin it on a board in the larder, so as to give it a round shape, and let it get cold, then glaze it in the following manner : — 362. TO GLAZE COLD HEAT. Put some glaze into a small earthenware pot; put this in a saucepan two-thirds full of warm w^ater ; set tlie sauce- pan on the fire to bring the water gradually till it boils. When the glaze is well dissolved see that the tongue is well dried ; then with a brush varnish the surface, evenly and smoothly, and when cold lay on another coat, also .1 third if necessary ; but let it be well understood that the glazing has not for object the hiding of the article glazed, but to give it only a polished and transparent appearance, in the same way as a polished piece of furniture, which in either case is always pleasing to the eye. 868. SWEETBREADS LARDED A LA MACEDOINE. Soak and blanch two sweetbreads, as described in Hot Hors-d'GSuvres, drain and press them between two dishes until cold, after which lard them closely with small strips of bacon, without having been soaked, as for the ox-tonguo. Put them in a saut6-pan with a pint of good broth slightly coloured with caramel, a " bouquet garni

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