Blanquette Of Beef Palates With Truffles

Rub some beef palates over with salt, put them in a saucepan with a slice of lemon, a small lump of butter, a saltspoonful of salt, and water enough to cover, and stew them. Cut some truffles into small pieces, season with salt, put them into a fryingpan with a lump of butter, and fry lightly over a brisk fire till cooked. Put the truffles into a sauce blanquette, give them one boil up, move the sauce to the side of the fire and thicken with a liaison of beaten eggs. Drain the palates, skin them, put them in the sauce, then turn the whole into a deep dish, and serve.

Beef Palate Croquettes

Put three palates into a saucepan of water and boil over a moderate fire until done. Take them out, scrape and cut them into quarters. Put them into another saucepan with two heads of cloves, a clove of garlic, a little thyme and bay-leaves, salt and pepper to taste, and sufficient stock to cover, and cook slowly for half an hour; then take out the palates, put a teaspoonful of beef forcemeat on each quarter, roll them up, and dip into a thin paste made of flour, one tablespoonful of olive oil and one half pint of white wine. Plunge them into a fryingpan of boiling fat, fry until done, arrange them on a dish with a garnish of fried parsley, and serve very hot or they will be spoiled.

Curried Beef Palates

Prepare two palates as for braising, cutting them up into shapes. Put them into a saucepan with sufficient brown stock to cover, and add one or two onions, cut in slices, a tablespoonful of curry powder, half the quantity of curry paste, two tablespoonfuls of flour mixed in a little stock, and salt to taste; put the pan on the fire, stir frequently, and cook slowly until they are done. Just before serving add two tablespoonfuls of cream to the liquor, mix it in, turn the whole out onto a dish and serve very hot.

Fricassee Of Beef Palates With Truffles

The palates must be boiled till tender in salted water in which has been placed a slice of lemon and a lump of butter. Drain and skin the palates, and cut them into small pieces. Put two ounces of butter and two tablespoonfuls of flour into a saucepan, and stir over the fire for ten or fifteen minutes, but do not let it take color; then pour on gradually the required quantity of chicken broth, add a few mushrooms, small onions and a bunch of parsley, and boil the sauce till well flavored with the herbs. Strain the sauce into another stewpan, season with salt and sugar, and boil till reduced. Cut some truffles into small pieces, put them in a fryingpan with some butter, add a little salt and fry over a brisk fire. Move the sauce to the side of the fire, stir in a liaison of beaten yolks of eggs; put the truffles and palates into the sauce, and make them hot again without boiling. Turn the fricassee into a deep dish or a casserole of rice, and serve.

Paupiettes Of Beef Palates

Cut off five or six fillets from some cooked beef palates; trim, and cut them into halves. Have ready a salpicon of cooked fine herbs, finished with truffles and thickened with forcemeat, cover the fillets over with it, and roll them round into the shape of paupiettes, fastening them with small skewers. Dip them into well beaten egg, cover with breadcrumbs, and fry in a fryingpan of boiling fat until they are done. Take them out, drain, remove the skewers, place them on a napkin on a dish, in the form of a pyramid, and serve.