RAGOUT 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 (11)
Instructions (5)
  1. Steep six ox-palates in water for several hours, keeping the vessel that contains them near the stove-fire, so that the water may become gradually tepid, which materially helps to cleanse them.
  2. Scald and scrape them clean, trim, wash, and set them to braize in some broth or pots (No. 230); about four hours will suffice.
  3. When the palates are done, drain and put them in press between two dishes.
  4. When cold, shape them out with a round cutter an inch in diameter.
  5. Place them in a stewpan with a sufficient quantity of either of the following sauces: Allemande, Béchamel, Suprême, Italienne, Financière, Poivrade, or Tomate.
Original Text
RAGOUT OF OX-PALATES. STEEP six ox-palates in water for several hours, keeping the vessel that contains them near the stove-fire, so that the water may become gradually tepid, which materially helps to cleanse them; then scald and scrape them clean, trim, wash, and set them to braize in some broth or pots (No. 230); about four hours will suffice. When the palates are done, drain and put them in press between two dishes; when cold, shape them out with a round cutter an inch in diameter, and place them in a stewpan with a sufficient quantity of either of the following sauces: Allemande, Béchamel, Suprême, Italienne, Financière, Poivrade, or Tomate. This ragout is strictly appropriate only for garnishing patés-chauds and vol-au-vents, but it may, in cases of emer- gency, be served as an entrée, garnished round with croquettes of po- tatoes or fleurons of pastry.
Notes
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