822. PAUPITTIES OF OX-PALATES A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 pieces
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (13)
  1. Braize and cut up the ox-palates as in the foregoing case.
  2. Trim the twenty-four pieces thus produced into oblong scallops, measuring about two inches by three and a half.
  3. Lay these on an earthen dish, and spread upon each a thin layer of quenelle forcemeat of veal or poultry, in which some fine-herbs have been mixed.
  4. Roll the ox-palates firmly in the form of cartridges.
  5. Roll up six of these paupiettes tightly in a buttered sheet of writing paper, disposing them lengthwise in a deep sautapan.
  6. Finish the remainder in the same manner, and keep in the cool until wanted.
  7. Half an hour before dinner-time, set the paupiettes on a stove-fire, adding about a quart of boiling broth or consommé.
  8. As soon as they begin to boil, put the lid on, and set them to simmer gently by the side of the stove for twenty minutes.
  9. Drain the paupiettes on a napkin.
  10. Neatly cut off the ends of each paupiette.
  11. Place the paupiettes in a sautapan with a little half glaze, and set on the fire to be boiled in this as it boils down.
  12. Dish up the paupiettes in a pyramidal or conical form.
  13. Pour a Financière ragout (No. 188) over the entrée, and send to table.
Original Text
822. PAUPITTIES OF OX-PALATES A LA FINANCIERE. Braize and cut up the ox-palates as in the foregoing case; then trim the twenty-four pieces thus produced into oblong scallops, measuring about two inches by three and a half; lay these on an earthen dish, and spread upon each a thin layer of quenelle forcemeat of veal or poultry, in which some fine-herbs have been mixed. The ox-palates should then be rolled firmly in the form of cartridges, and six of these, disposed lengthwise in a buttered sheet of writing paper, must be rolled up tightly in it, and placed in a deep sautapan; the remainder are to be finished in the same manner, and kept in the cool until wanted. Half an hour before dinner-time set the paupiettes on a stove-fire, at the same time adding to them about a quart of boiling broth or consommé; as soon as they begin to boil, put the lid on, and set them to simmer gently by the side of the stove for twenty minutes. The paupiettes must be drained on a napkin, the ends of each neatly cut off, then placed in a sautapan with a little half glaze, and again set on the fire to be boiled in this as it boils down; after, they should be dished up in a pyramidal, or a conical form, and a Financière ragout (No. 188) poured over the entrée, and sent to table.
Notes
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