Beef Pallets

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

Pallets

Beef Pallets ↝ Beef, ground, raw [Ground beef]

Forcemeat

forcemeat

Sauce

ham ↝ Ham [Cold cuts and cured meats]
breast of fowl ↝ Pheasant, breast, meat only, raw [Poultry Products]
pickle cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
omlets of eggs ↝ Egg, whole, raw [Eggs and omelets]
good-seasoned cullis or benshamelle

Instructions (3)

Scald and scale the pallets clean, and boil them till tender;
when cool roll them up with forcemeat in the middle, and tie them with thread;
braise them as white as possible and serve them up with a sauce made of ham, breast of fowl, pickle cucumbers, omlets of eggs, and good-seasoned cullis or benshamelle.

Original Text

Beef Pallets.

Scald and scale the pallets clean, and boil them till tender; when cool roll them up with forcemeat in the middle, and tie them with thread; braise them as white as possible and serve them up with a sauce made of ham, breast of fowl, pickle cucumbers, omlets of eggs, and good-seasoned cullis or benshamelle.

N. B. The ham, &c. are to be cut in the form of dice, and the omlets made as omlets for garnishing.

Notes

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