Comprising Canelons of Ox-palates, with Poivrade sauce Paupiettes of Ox-palates a la Financiere. Ox-palates, & la Tortue.

Curry of Ox-palates.

Ox-palates in cases, with fine-herbs.

Attereaux of Ox-palates, a la D' Uxelles.

821. Canelons Of Ox-Palates, With Poivrade Sauce

Cleanse and braize six ox-palates, and put them in press, as directed in No. 209, between two dishes until they are cold. The ox-palates must then be trimmed and split in halves, lengthwise; each of these must be again divided across in two, crosswise; the twenty-four pieces thus produced should be laid upon a large dish, and covered on one side only with some thick cold d'Uxelles sauce (No. 16). The canelons must then be rolled up in the form of a cartridge, and each first dipped in beaten egg (seasoned with a little salt) and afterward bread-crumbed.

Just before sending to table, the canelons should be fried in some clean hog's-lard, made quite hot for the purpose ; they must be piled up in the dish, in a pyramidal form, with green fried parsley in the centre, round the base, and on the top. Send some Poivrade sauce (No. 29) in a boat.

Note. - Instead of bread-crumbing the canelons, if preferred, they may be dipped in a light-made batter, and then fried.

822. Paupiettes Of Ox-Palates, A La Financiere

Braize and cut up the ox-palates as in the foregoing case; then trim the twenty-four pieces thus produced into oblong scollops, measuring about two inches by three and a half; lay these on an earthen dish, and spread upon each a thin layer of quenelle force-meat of veal or poultry, in which some fine-herbs have been mixed. The ox-palates should then be rolled firmly in the form of cartridges, and six of these, disposed lengthwise in a buttered sheet of writing paper, must be rolled up tightly in it, and placed in a deep sautapan: the remainder are to be finished in the same manner, and kept in the cool until wanted. Half an hour before dinner-time set the paupiettes on a stove-fire, at the same time adding to them about a quart of boiling broth or consomme ; as soon as they begin to boil, put the lid on, and set them to simmer gently by the side of the stove-fire for twenty minutes. The paupiettes must be drained on a napkin, the ends of each neatly cut off, then placed in a sautapan with a little half glaze, and again set on the fire to be rolled in this as it boils down; after, they should be dished up in a pyramidal, or a conical form, and a Financiere ragout (No. 188) poured over the entree, and sent to table.

823. Ox-Palates, A La Tortue

Braize the ox-palates as before directed, put them in press, and when cold, stamp them out in scollops, with a circular tin cutter two inches in diameter, and put them in a small deep sautapan with a little of the sauce intended for the entree. Twenty minutes before sending to table, make the scollops quite hot, and place them in neat order, in and round the base of an ornamental croustade of fried bread, previously prepared for the purpose, and made fast on the centre of the dish, with a little paste made of flour and white of egg; dispose the ragout a la tortue, omitting the pieces of calf's-head (No. 189) tastefully about the entree, and serve.

824. Curry Of Ox-Palates

Prepare the scollops of ox-palates, as in the foregoing case, and put them in a good curry-sauce (No. 47). Just before sending to table make the curry quite hot, and dish it up with boiled rice pressed into a border-mould, and then turned out on its dish.

The above is the simplest manner of serving this entree, but it looks much better when dressed with an ornamental rice border, in which case some plain boiled Patna rice must be served separately.

825. Attereaux Of Ox-Palates, A La D'Uxelles

Braize four ox-palates; when done put them in press between two dishes; as soon as they are cold, trim both sides, cut them into inchsquare scollops, and place these on a large earthen dish, together with about half their quantity of square pieces of truffles and mushrooms; pour some reduced D' Uxelles sauce (No. 16) over the whole, and when the sauce has become set, run the scollops upon twelve small silver skewers, intermixing the truffles and mushrooms alternately with the ox-palates; gather the sauce from the dish with a knife, and spread it upon the attereaux to give them a square, smooth form. They must then be rolled in bread-crumbs, afterward dipped in beaten eggs, and again bread-crumbed. Half an hour before sending to table, fry the attereaux in clean hog's lard, made hot for the purpose; dish them up neatly with parsley, fried green and crisp, placed in the centre, and serve.

826. Ox-Palates In Cases, With Fine-Herbs

Prepare the ox palates in small circular scollops, and put them into a stewpan containing about two-thirds of their quantity of scollops of truffles and mushrooms; to these add sufficient reduced fine-herbs sauce (No. 14) for the entree, mix the whole, and with this fill twelve small square, or plaited circular paper cases, previously oiled and baked in the oven for five minutes ; cover them with a layer of raspings of bread, or bread-crumbs, fried of a light color, and place them upon a baking-sheet covered with clean paper. About half an hour before sending to table, put these cases in the oven to be baked, or rather warmed through, and then dish them up on a folded napkin, with fried parsley round the base of the entree, and serve.