634. Ox-Cheeks, A La Pompadour

Braize the ox-cheeks very tender, and after having put them in press, and then trimmed them, mask them over with a coating of reduced Atelet sauce (No. 36) ; when the sauce has become set by cooling on the ox-cheeks, egg them over and bread-crumb them with very fine bread-crumbs mixed with one fourth of grated Parmesan cheese ; sprinkle over a little butter, place them on a well-buttered baking-sheet, and an hour before dinner put them in the oven to bake of a fine bright color ; dish them up, garnish round with a ragout of ox-palates in a brown Italian sauce (No. 209), finish with a border of croquettes of ox-palates, and send to table.

Note. - Besides the foregoing methods of dressing ox-cheeks, they may also be served with a Jardinie're, Mace'doine, tomatas farcis (No. 1160), braized red cabbage, Soubise, or Brttonne purees, stewed peas, or asparagus peas.

Although in the preceding cases it is directed that two ox-cheeks should be used for a remove, it does not "follow that in all cases two are requisite; more frequently one will prove to be quite sufficient for the purpose.