387. Beef Palates à la Bretonne

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for the sauce

two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gill of broth ↝ Soup, broth [Soups, broth-based]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
a few drops of brown gravy or browning (No. 179) ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
a spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
the palates ↝ Beef, ground, raw [Ground beef]

for serving

curry sauce, as No. 151 ↝ Curry sauce [Dips, gravies, other sauces]
rice ↝ Rice, cooked, NFS [Rice]

Instructions (10)

Peel and cut two large onions into slices, which put into a stewpan, with an ounce of butter, stirring them over the fire until lightly fried.
Add a teaspoonful of flour, which mix well in, and a gill of broth.
Season with a little pepper, salt, and sugar.
Add a few drops of brown gravy or browning (No. 179), and a spoonful of mustard.
Boil the whole, keeping it stirred until forming a thickish pulp.
Cut the palates into square pieces, and put into it.
When well hot through they are ready to serve.

Alternative serving suggestion

Make a curry sauce, as No. 151.
Cut your palate and warm in it.
Serve with rice separate, and it is delicious.

Original Text

387. Beef Palates à la Bretonne.—Peel and cut two large onions into slices, which put into a stewpan, with an ounce of butter, stirring them over the fire until lightly fried, when add a teaspoonful of flour, which mix well in, and a gill of broth, season with a little pepper, salt, and sugar, add a few drops of brown gravy or browning (No. 179), and a spoonful of mustard; boil the whole, keeping it stirred until forming a thickish pulp, when cut the palates into square pieces, and put into it; when well hot through they are ready to serve; also make a curry sauce, as No. 151; cut your palate and warm in it, serve with rice separate, and it is delicious.

Notes

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