This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Boil and peel the Palates as before directed; cut them small, and put them into a Stew-Pan, with a little Butter, a Slice of Ham, Mushrooms, a Faggot, Shallots, two Cloves, a few Taragon Leaves, a Glass of white Wine and Broth; simmer it until the Sauce grows short; then take out the Faggot, add Salt and Pepper, three Yolks of Eggs and Cream, and a little chopped Parsley; make a Liaison, and add a Squeeze of Lemon when ready.
Braze your Palates and peel them well, split them in two, and spread upon them some good Forced-meat made of Veal or roasted Fowl; roll them up like an Olive, then dip them in Batter made with Flour and Yolks of Eggs, a Spoonful of Oil, Salt, and a Glass of white Wine, which you must pour in by little and little; make your Batter a little thicker than very thick Cream; fry the Palates of a good Colour, and serve them with a clear Sauce, or fried Parsley.
Slice some pickled Pork, boil it slowly, and skim off the Fat; then add a little Cullis and Vinegar, a little Consomme, two or three chopped Shallots, Pepper, and brazed Palates cut in large Pieces: Warm without boiling.
Cut brazed Palates round to the Size of a Crown Piece; cut also Pieces of Bread Crumb of the same Bigness, and rather thin; fry the Bread in Butter; put a little of the said Sauce in the Table Dish, then the Bits of Palates, and a Piece of Bread upon each; simmer it some Time on a slow fire, and when ready to serve, add more of the same Sauce, according to Discretion.
Palais de Boeufs en Fillet, Beef's Palates Shredded, Braze the Palates and cut them small; let them soak an Hour in Lemon Juice, then dry them, and roll them in Batter made of Flour, a Spoonful of Oil, a little Salt and white Wine; and fry them of a fine Colour.
Garnish your Moulds with Veal-Cowl, and cut the Palates (being first brazed) according to the Moulds; make a good forced Meat with Fowl, and the Parings of the Palates, with all proper Seasonings; put a Bit of the Palates into the Bottom, then forced Meat, and repeat it until the Moulds are full; cover each with chopped Truffles, and one Bit of Palate last; wrap each in the Cowl, and bake them in the Oven; when done, take them out of the Moulds carefully, wipe off the Fat, and serve upon them what Sauce you please.
N. B. Timbale implies a Kettle-drum; and these Moulds are so called from their being made in that Shape.
Boil three or four Palates in Water; when well peeled and trimmed, cut them in four or six Pieces, put them into a Stew-pan with Mushrooms, Shallots, half a Clove of Garlick, Parsley and Chibol, all finely chopped, Pepper and Salt, a Bit of Butter rolled in Flour, two Spoonfuls of Cullis, and a Glass of white Wine; boil on a slow Fire until the Sauce is quite reduced, then add a little Butter and three Yolks of Eggs; sim-mer it over the Fire to make the Sauce quite thick; then roll the Palates as you do Larks, in the Sauce and Bread Crumbs, and broil them gently of a fine Colour. You may serve them either with or without Sauce; if any, let it be clear Gravy and Verjuice, or Lemon.