825. ATTEREAUX OF OX-PALATES, A LA D'UXELLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 attereaux
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Braize four ox-palates.
  2. When done put them in press between two dishes.
  3. As soon as they are cold, trim both sides, cut them into inch-square scallops, and place these on a large earthen dish, together with about half their quantity of square pieces of truffles and mushrooms.
  4. Pour some reduced D'Uxelles sauce (No. 16) over the whole.
  5. When the sauce has become set, run the scallops upon twelve small silver skewers, intermixing the truffles and mushrooms alternately with the ox-palates.
  6. Gather the sauce from the dish with a knife, and spread it upon the attereaux to give them a square, smooth form.
  7. They must then be rolled in bread-crumbs, afterwards dipped in beaten egg, and again bread-crumbed.
  8. Half an hour before sending to table, fry the attereaux in clean hog's-lard, made hot for the purpose.
  9. Dish them up neatly with parsley, fried green and crisp, placed in the centre, and serve.
Original Text
825. ATTEREAUX OF OX-PALATES, A LA D'UXELLES. Braize four ox-palates; when done put them in press between two dishes; as soon as they are cold, trim both sides, cut them into inch-square scallops, and place these on a large earthen dish, together with about half their quantity of square pieces of truffles and mushrooms; pour some reduced D'Uxelles sauce (No. 16) over the whole, and when the sauce has become set, run the scallops upon twelve small silver skewers, intermixing the truffles and mushrooms alternately with the ox-palates; gather the sauce from the dish with a knife, and spread it upon the attereaux to give them a square, smooth form. They must then be rolled in bread-crumbs, afterwards dipped in beaten egg, and again bread-crumbed. Half an hour before sending to table, fry the attereaux in clean hog's-lard, made hot for the purpose; dish them up neatly with parsley, fried green and crisp, placed in the centre, and serve.
Notes
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