Ox Palates a la Financiered

Ingredients

• Six Ox Palates
• One Carrot
• Oiie Onion
• One stick of Celery
• A faggot of Parsley
• Six Cloves
• A blade of Mace
• Six Peppercorns
• A clove of Garlic
• Salt
• Two quarts of Stock
• Quenelle Meat
• fine Herbs
• Financiere Ragout
• Financiere Sauce

Method

1. 1

   Soak the palates in water with a good handful of salt for several hours, cleaning them well; then parboil them in salt and water until the hard skin can be easily scraped off.

2. 2

   When thoroughly clean put them on to cook in the stock with the onion, carrot, celery, parsley, cloves, mace, garlic, peppercorns, and some salt; let them boil gently till quite tender, about four hours.

3. 3

   Then press them between two dishes till cold; when cold cut them into pieces two inches wide and three inches long; spread each of these with a thin layer of quenelle meat in which some fine herbs have been mixed; each scollop must be rolled up tightly in a piece of buttered writing paper and placed in a saute-pan; simmer these for about twenty minutes in some of the stock in which the palates were cooked.

4. 4

   Take them out of the papers, trim the ends off neatly, roll them in some half-glaze made by reducing some of the stock, dish them up in a conical form with Financiere ragout in the centre, and Financiere sauce poured over the entree.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 37. The excerpt below is the record exactly as published.

Ox Palates a la Financiered Ingredients. Six Ox Palates. One Carrot. Oiie Onion. One stick of Celery. A faggot of Parsley. Six Cloves. A blade of Mace. Six Peppercorns. A clove of Garlic. Salt. Two quarts of Stock. Quenelle Meat and fine Herbs. Financiere Kagout. Financiere Sauce. Soak the palates in water with a good handful of salt for several hours, cleaning them well ; then parboil them in salt and water until the hard skin can be easily scraped off. When thoroughly clean put them on to cook in the stock with the onion, carrot, celery, parsley, cloves, mace, garlic, pepper- corns, and some salt ; let them boil gently till quite tender, about four hours. Then press them between two dishes till cold ; when cold cut them into pieces two inches wide and three inches long ; spread each of these with a thin layer of quenelle meat in which some fine herbs have been mixed ; each scollop must be rolled up tightly in a piece of buttered writing paper and placed in a saute-pan ; simmer these for about twenty minutes in some of the stock in which the palates were cooked. Take them out ENTREES. 113 of the papers, trim the ends off neatly, roll them in some half-glaze made by reducing some of the stock, dish them up in a conical form with Financiere ragout

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