(1326). Beef Palates A La Bechamel (Palais De Boeuf A La Bechamel)

Remove the black parts from twelve beef palates; soak them in warm water, adding a little salt. Place them on a slow fire and when the white skin can be detached, then drain and scrape them with a knife in order to remove properly the skin adhering to the palate. Throw them as soon as done into cold water, then drain them, and put them to cook in some broth (No. 194a), adding a bunch of parsley, finely minced carrots, onions stuck with cloves. Leave them to cook for five or six hours, then drain and lay them under a weight. Cut them in one and a quarter inch squares, then prepare a bechamel sauce (No. 409), neither too thick nor too thin, warm the palates in the sauce, season with salt and ground pepper, and stir in a piece of butter just when ready to serve.

(1327). Beef Palates Baked, Chevreuse (Palais De Boeuf Au Gratia A La Chevreuse)

Prepare and cook the palates the same as for a la bechamel (No. 1326); put under a weight, when cold cut them into squares four by two and one-half inches. Cover each piece with a layer of quenelle forcemeat (No. 89) and fine herbs (No. 385), roll them up, and arrange them in buttered tin rings two and one-half inches high by one and three-quarters inches in diameter. Put them in a sautoir moistened with veal blond (No. 423). Set them in a slow oven for twenty minutes, unmold and dress crown-shaped on a dish; cover with a quenelle forcemeat (No. 90), leaving an opening in the center, smooth the surface with a knife, pour over some melted butter. and sprinkle grated parmesau cheese on top. Put this into a slow oven to brown well, and just when sending it to the table pour into the center a garnishing a la Chevreuse (No. 655).

(1328). Beef Palates In Tortue (Palais De Boeuf En Tortue)

Prepare the beef palates as explained in a la bechamel (No. 1326), lay them under a weight, then cut in oval-shaped pieces three and one-half by two inches, either with a knife or a pastry cutter. Cover one side with a dome-shaped layer of quenelle forcemeat (No. 89), mixing in with it a fourth of its quantity of cooked fine herbs (No. 385). Lay them in a stewpan one beside the other, the forcemeat side on top, and pour into the bottom of the pan a good half-glaze (No. 400) with Madeira, and heat slowly in a mild oven. When the forcemeat is hard to the touch, cover the surface with some Madeira sauce, return the palates to the oven for one moment to glaze, then arrange them crown-shaped round the bottom of a dish hollow in the center and raised edges. Fill the center with a garnishing made as follows: To some Madeira sauce (No. 492), add a pinch of cayenne pepper, some forcemeat quenelles, a few pickled gherkins cut olive-shaped, turned mushrooms heads (No. 118), slices of cooked veal tongue one inch in diameter by an eighth of an inch in thickness.

Garnish the edge of the dish with fried egg-yolks and small larded and glazed sweet-breads (No. 1575).