Soak well six veal palates for six hours, then parboil them in boiling water, afterward throwing them into cold water. Scrape the palates with the dull edge of a knife, carefully removing all the white skin from the top as well as the black one found underneath, and wash again in several waters. Braise them in a mirepoix stock (No. 419) for two hours; set them under a weight, pare them oval-shaped and cover with a quenelle forcemeat (No. 92) dredging the surface with chopped truffles. Place the palates in a buttered sautoir and heat them on a moderate fire; dress in a circle around an empty croustade and fill the croustade with a preparation of supreme sauce, escalops of foies-gras, truffles and mushrooms. Serve more of the supreme sauce (No. 547) sep-' arately.

(1540). Veal Palates, Epicurean Style (Palais De Veau A L'Epicurienne)

Fry one coffeespoonful of finely chopped blanched shallots in very hot butter; add to it a few mushroom heads and braised lamb's noisettes free from fat; fry together for a minute, seasoning with salt and prepared red pepper (No. 168). Moisten with cream and a little bechamel (No. 409; then lay in the veal palates prepared as for a la Sevigne (No. 1539) and cut round-shape an inch and a quarter in diameter and let simmer for five minutes; finish with a little butter and serve very hot.

(1542). Back Of Veal A L'Albani (Carre De Veau A L'Albani)

Take the covered ribs of a rack of veal, cut the spine out entirely, bone the ribs to within two and a half inches of the spine, and saw them off. Pare the top of the rack, lard it with salt fat pork lardons (No. 3, Fig. 52), then roll the flap over, tie and wrap it in buttered paper; put it in the oven to roast; a little before serving time unwrap the rack, glaze, brown, and dress it. garnishing around with Dauphine potatoes (No. 2783). Serve a cream bechamel sauce separately (No. 411).