Ox Palates
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1 onion
- 1 clove
- 1 gill of fat
- 13 pint of broth
- 1 oz. of salt
- Cut
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take 3 ox palates;
- blanch them, for ten minutes;
- cool, drain, and scrape them, carefully;
- cut in two pieces, and put in a 2-quart stewpan with : 13 pint of broth, 1 faggot, 1 gill of fat, or clean dripping, 1 onion, say 4 0z., 1 oz.
- of salt, 1 clove;
- Boil slowly, for three hours ;
- Drain the palates on a cloth—carefully removing any remaining fat ;
- Dress on a dish, in a circle ;
- and serve.
- Palates are served &@ la Poulette, au Gratin, or with Italian sauce (vide pages 53 and 69).
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander