No. 655. Attelets de Palates de Bœuf.
Have four palates prepared, which cut into thirty pieces with a round cutter, the size of a shilling, dip each piece into sauce, but a little thinner than above, and lay them on a dish to cool; cut twenty pieces of dressed tongue of the same size, and twenty slices of large truffles, with twenty of mushrooms, then have eight small silver skewers (or attelets), upon which place the pieces of palates, placing either a slice of tongue, truffle, or mushroom between each; when you have stuck them all on the skewers, have a little of the sauce you dipped the palates in, spread a little over the crevices between to make them look like one, dip each attelet in eggs and bread-crumbs twice over, and fry a nice colour in hot lard; dress them three at the bottom, then three above, the reverse of the others to form a square, and the other two across, garnish with plenty of fried parsley, and serve very hot.
No. 656. Palates de Bœuf à la Vivandière.
Proceed, fry, and dress them as directed for à la ravigote; serve with the following sauce: chop two large onions very fine and put them in a stewpan with an ounce of butter, place them over the fire, keeping stirred till they become rather yellow, then pour off as much butter as you can; add a glass of port wine and a piece of glaze the size of a walnut, let simmer five minutes, add twelve tablespoonfuls of brown sauce and six of consommé (No. 134), reduce till it adheres to the back of the spoon, season with a little cayenne pepper and sugar, pour the sauce in the centre and round your palates, have a good handful of fried parsley, which place in a pyramid in the centre, and serve very hot.
No. 657. Turban de Palate de Bœuf au gratin.
Prepare four palates of beef as before, which cut into twelve oval pieces, have ready some forcemeat (No. 120), place a little on the bottom of a sauté-pan in a circle (the size you require your entrée), then cover each piece of palate with the remainder, and dress them in a crown upon the forcemeat in the sauté-pan; egg and bread-crumb, place them in a moderate oven for three quarters of an hour, if getting too much colour cover some paper over; when done, detach it from the sauté-pan with a thin long knife, and with a fish-slice remove it into your dish, sauce over with a sauce Italienne (No. 30), and serve. Should you have a silver dish for au gratins, it would be preferable to dress it upon that, as it would not require moving.
No. 658. Vol-au-vent de Palates de Bœuf.
Make a vol-au-vent as described (No. 1140), have ready prepared four palates, which cut into pieces with a round cutter the size of half-a-crown, put them into a stewpan with ten mushrooms, a quart of white sauce (No. 7), and six spoonfuls of white stock; when boiling, add a bunch of parsley, let simmer on the corner of the stove half an hour, skim, take out the parsley if too thick, add a little more stock, throw in a pat of butter, a little chopped parsley, pepper, salt, sugar, and a little lemon-juice, finish with a liaison of two yolks of eggs, let it set over the fire, but not boil, fill the vol-au-vent and serve.
It may be served also in a casserole of rice (No. 626), or flat, as a blanquette, in an entrée-dish garnished with croutons of bread.