Blanch a beef palate for two minutes in boiling water, then scrape it well, drain, cook again for one hour, and then cut it up in dice shape. Place it in a stewpan with one pint of consomme (No. 100), half a glassful of Madeira wine, and half a pinch each of salt and pepper; pour the liquid over and cook for thirty minutes. Now prepare, in another saucepan, one quart of a stock such as clear green turtle (No. 18), add the beef palates, and twelve chicken quenelles or forcemeat balls (No. 226) and serve.