Ox Palates à la Florentine

Ingredients

• salt and water
• water, or stock
• the usual garnishments
• ham, a little grated cheese, chopped macaroni, and white sauce

Method

1. 1

   Soak the palates in salt and water, rub well, then parboil until the skin rubs off.

2. 2

   Boil in water or stock with garnishments for three hours until tender.

3. 3

   Press between two dishes, cool, stamp out, warm in a thick brown glaze, and serve with rice and tomatoes.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 188. The excerpt below is the record exactly as published.

x Falaites k la Florentine. — Soak the palates in salt and water for several hours and rub well. Then parboil until the horny skin will rub off. When clean put in a stewpan with water, or stock, and the usual gariiishings, and boil gently for three hours, or till quite tender. Put between two dishes to press. When cold stamp out with oval or round tin cutters, and warm up in a thick brown glaze. The trimmings may be minced up with ham, a little grated cheese, chopped macaroni, and white sauce

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