Tourte of Ox-Palates, a la Francaise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the ragout
Instructions (6)
  1. Prepare the ox-palates as directed in the first part of the article treating of the sale sauce of palates.
  2. Put the scollops into a stewpan containing one-fourth part of their quantity of red tongue cut into round scollops, and a like proportion of button mushrooms and scollops of truffles.
  3. Add enough poivrade sauce (No. 29) for the entree.
  4. Boil the whole together.
  5. Garnish the tourte with this ragout.
  6. Put the cover on, and serve.
Original Text
TOURTE OF OX-PALATES, A LA FRANCAISE. PREPARE the ox-palates as directed in the first part of the article treating of the sale sauce of palates. Put the scollops into a stewpan containing one-fourth part of their quantity of red tongue cut into round scollops, and a like proportion of button mushrooms and scollops of truffles; to which add enough poivrade sauce (No. 29) for the entree; boil the whole together, and garnish the tourte with this ragout, put the cover on, and serve.
Notes
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