388. Beef Palates à la Poulette.—Make a little white sauce as directed, No. 130; after having prepared the palates, cut them into square pieces, and put them into a stewpan, just covered with some of the white sauce, season with a little white pepper, salt, sugar, chopped parsley, and the juice of half a lemon; let them simmer about five minutes, when pour in a liaison of one yolk of an egg, mixed with two tablespoonfuls of cream or milk, stir it in rather quickly, and not afterwards permitting it to boil, then turn it upon your dish, place sippets of toasted bread round, and serve: chopped parsley and a little lemon may be added.