Palais de Boeuf a la Robert (Ox Palates)
From Little French dinners, 1898
Cost: two ox palates, 1s.; vegetables, etc., 2d.; butter, 1d.; total, 1s. 3d.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 45. The excerpt below is the record exactly as published.
Palais de Bceuf a la Robert (Ox Palates) . — Wash the palates in two or three waters, and put them into a saucepan half full of cold water ; let them boil up once or twice, then drain off the water and skin them. 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, 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 heavy 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 in diameter, and make the following sauce : Chop up one or two onions, dredge them with flour, and fry them in butter till they are a nice brown colour, add about half a pint of the liquor in which the ox palates were cooked, season with pepper and salt, and let the sauce boil up two or three times. Then put in the ox palates, draw the saucepan to the side of the fire, and let them simmer for a 80 Little French Dinners. short time, and just before serving add to the sauce a tea- spoonful of French musta
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.