Palais de Bcenf a la Sauce Tomate

Ingredients

• a couple of ox-palates
• add one or two carrots, a turnip, an onion, a little parsley, any other vegetables
• one ounce of butter
• half an ounce of flour
• a teacupful of the liquor the palates were boiled in
• about half a sixpenny bottle of French tomato conserve

Method

1. 1

   Wash and boil ox-palates, then simmer with vegetables for 6 hours.

2. 2

   Strain, press, and cut into rounds.

3. 3

   Make a sauce with roux, liquor, extract of meat, and tomato conserve.

4. 4

   Simmer with palates and serve.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 10. The excerpt below is the record exactly as published.

Palais de Bcenf a la Sauce Tomate (Ox-Palates with Tomato Sauce). — Wash a couple of ox-palates in two or three waters the day before they are wanted, put them into a saucepan half full of cold water, let them boil up once or twice, then drain off the water c 1 8 Little French Dinners. and skin them; afterwards put them into a clean saucepan with just enough cold water to cover them, add one or two carrots, a turnip, an onion, a little parsley, any other vegetables, etc., near at hand, and pepper and salt to taste, and let them simmer for six hours. Then strain off the liquor into a basin, press the palates between two dishes with a weight on the top of them, and let them remain there for twelve hours. When they are wanted, cut them out with a sharp cutter into rounds about two inches and a half in diameter, and prepare the following sauce : — Make a brown roux with one ounce of butter and half an ounce of flour, add a teacupful of the liquor the palates were boiled in, a teaspoonful of good extract of meat and about half a sixpenny bottle of French tomato conserve

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