784. BORDER OF POTATO-PASTE, GARNISHED WITH SCOLLOPS OF OX-PALATES, A L'INDIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Prepare the ox-palates according to the directions contained in (No. 209).
  2. Add enough well-reduced Indian curry sauce (No. 47) for the entrée.
  3. Warm the ragout.
  4. Garnish the border of potato with it, just before sending to table.
  5. Serve some plain boiled Patna rice in a plate.
Original Text
784. BORDER OF POTATO-PASTE, GARNISHED WITH SCOLLOPS OF OX-PALATES, A L'INDIENNE. PREPARE the ox-palates according to the directions contained in (No. 209), add enough well-reduced Indian curry sauce (No. 47) for the entrée, warm the ragout and garnish the border of potato with it, just before sending to table. Some plain boiled Patna rice must be served in a plate.
Notes
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