821. CANELONS OF OX-PALATES, WITH POIVRADE SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for batter substitution
Instructions (9)
  1. Cleanse and braize six ox-palates, and put them in press, as directed in No. 20; between two dishes until they are cold.
  2. Trim and split the ox-palates in halves lengthwise, then divide each in two crosswise, creating twenty-four pieces.
  3. Lay the pieces upon a large dish and cover on one side only with some thick cold D'Uxelles sauce (No. 16).
  4. Roll up the canelons in the form of a cartridge.
  5. Dip each canelon first in beaten egg (seasoned with a little salt) and afterwards bread-crumb it.
  6. Just before sending to table, fry the canelons in clean hog's-lard, made quite hot for the purpose.
  7. Pile the canelons up in the dish, in a pyramidal form, with green fried parsley in the centre, round the base, and on the top.
  8. Send some Poivrade sauce (No. 29) in a boat.
Note
  1. Instead of bread-crumbing the canelons, if preferred they may be dipped in a light-made batter, and then fried.
Original Text
821. CANELONS OF OX-PALATES, WITH POIVRADE SAUCE. Cleanse and braize six ox-palates, and put them in press, as directed in No. 20; between two dishes until they are cold. The ox-palates must then be trimmed and split in halves lengthwise, each of these must be again divided across in two, crosswise; the twenty-four pieces thus produced should be laid upon a large dish, and covered on one side only with some thick cold D'Uxelles sauce (No. 16). The canelons must then be rolled up in the form of a cartridge, and each first dipped in beaten egg (seasoned with a little salt) and afterwards bread-crumbed. Just before sending to table, the canelons should be fried in some clean hog's-lard, made quite hot for the purpose; they must be piled up in the dish, in a pyramidal form, with green fried parsley in the centre, round the base, and on the top. Send some Poivrade sauce (No. 29) in a boat. Note.—Instead of bread-crumbing the canelons, if preferred they may be dipped in a light-made batter, and then fried.
Notes
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