824. CURRY OF OX-PALATES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Prepare the scallops of ox-palates, as in the foregoing case, and put them in a good curry-sauce (No. 47).
  2. Just before sending to table make the curry quite hot, and dish it up with boiled rice pressed into a border-mould, and then turned out on its dish.
  3. The above is the simplest manner of serving this entrée, but it looks much better when dressed with an ornamental rice border, in which case some plain boiled Patna rice must be served separately.
Original Text
824. CURRY OF OX-PALATES. Prepare the scallops of ox-palates, as in the foregoing case, and put them in a good curry-sauce (No. 47). Just before sending to table make the curry quite hot, and dish it up with boiled rice pressed into a border-mould, and then turned out on its dish. The above is the simplest manner of serving this entrée, but it looks much better when dressed with an ornamental rice border, in which case some plain boiled Patna rice must be served separately.
Notes
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