Ox Palates with Mushrooms

Ingredients

• use one can of mushrooms
• two palates
• one cupful of stock
• three table-spoonfuls of butter
• two of flour
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Cut palates into small squares and combine with mushrooms in a stew-pan.

2. 2

   Cook butter and flour, then add stock and mushroom water.

3. 3

   Season and pour over palates and mushrooms, cooking for an additional 5 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 166. The excerpt below is the record exactly as published.

one-fourth of a teaspoonful of pepper, one table-spoonful of chopped onion, and two cupfuls of stock. Cut the palates into small squares or triangles, and place them in a stew-pan. Put the onion and butter in a frying-pan, and cook until the onion is slightly browned; then add the flour and curry-powder. Stir and cook until the mixture becomes smooth and frothy ; then draw the frying-pan to a cooler part of the range, and gradually add the stock, stirring all the while. When all the stock has been added, move the pan forward to the hot part of the range. Add the salt and pepper, and cook for five minutes, stirring fre- quently. Now strain this sauce over the palates, and let them cook for five minutes. At the end of that time add one gill of stock or water, and boil up once. Serve very hot. Plain boiled rice should be served with this dish. Ox Palates a la Poulette. Cut the pressed palates into small squares. Season well with salt and pepper, and cover with stock or milk. Cook for twenty minutes ; then drain them. Arrange in a warm dish, and pour poulette sauce over them. 318 MISS PARLOA'S KITCHEN COMPANION. Ox Palates, with Mushrooms. For this dish use one can of mushrooms, two palates, one cupful of stock, three table-spoonfuls of butter, two of flour, one teaspoonful of salt

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