Palates of Beef, Sauce Robert

Ingredients

• four beef's palates
• a little salt
• four bay-leaves
• four branches of thyme
• four cloves
• four pepper-corns
• four parsley-roots
• a pint of consomme

Method

1. 1

   Boil four beef's palates in enough water to cover them, and a little salt, for an hour.

2. 2

   Then put them in cold water, and clean them well.

3. 3

   Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley-roots, and half a teaspoonful of salt.

4. 4

   Moisten with a pint of consomme, and simmer them gently for two hours.

5. 5

   Then take them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 30. The excerpt below is the record exactly as published.

Palates of Beef, Sauce Robert. Boil four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley- roots, and half a teaspoonful of salt. Moisten with a pint of consomme

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