Palates Of Beef Au Gratin, Otherwise En Paupiette

Have a good farce a quenelles ready; cut the palates in slices of about an inch broad; spread some of the farce over the rough side of them; then put part of the farce into the middle of the dish, and erect all the slices of palates in the shape of a turban, after having stuffed and rolled them. Cover the whole with layers of bacon, and put the dish into the oven, without allowing the contents to get brown. When the farce is done thoroughly, drain all the fat, take off the layers of bacon, clean the dish well, and mask the meat with a thick Espagnole, well seasoned.

Miroton Of Palates Of Beef, A La Ude

Us e a cutter both for the palates of beef and truffles, which are thus made into pieces of an equal size. Dress them en miroton. Then take a sufficient quantity of mushrooms, also of the same size, to make a border round the dish : put in the middle a salpicon of truffles, mushrooms, and palates of beef, and sauce the miroton with a pretty thick Espagnole. Before you use any of the preceding articles, they must be all done, and then put a palate and then a truffle alternately, to the very top of it. Keep the dish covered very warm, to prevent its drying.

Beef's Tongue, Sauce Hackee

Ta ke a tongue that is quite fresh; let it disgorge, blanch it to take away the tripy taste it may have retained ; then stew it in a good braize *. When done, flay it, cut it in two, spread it open, and mask with the sauce hachee. (See Sauces.) This is but a very common entree.

Miroton Of Tongue With Turnips

Let the tongue be stewed as above, and then get cold. Next cut it into scollops, dish it en miroton, and place the dish covered at the mouth of the oven. A short time before you send it up to table, glaze it with a light glaze, and pour into the middle pharicot brun. (See Sauces.)

Miroton Of Tongue With Sorrel Sauce

Prepare the tongue as above, No. 10, only glaze it a little more, and lay thicker. Pour into the middle the puree of sorrel.

* You must remember that every thing which is called braize, must be seasoned with carrot, onion, parsley, thyme, bay-leaf, and clove. (See Braize)

Miroton Of Tongue With Spinach

The same preparation as above, only use spinach, and let them be richer and more liquid than for an entremets. It is necessary to observe, that when spinach is used as sauce, it must be more tasty and liquid, than when it is used for garnishing round a tongue or ham. When for sauce, put a little more broth and seasoning, as it is to give taste and relish to whatever it is used with.

Miroton Of Red Tongue With Mashed Turnips

This is not a French entree; I only mention it here, because I have seen it sent up to well-known epicures. Take the remnants of a tongue a l'ecarlate that is quite cold ; cut it into round slices, dress it in a dish, and put it into the oven for a moment. Then glaze it, and serve it up with mashed turnips in the middle.

Pickled Tongue, Glazed And Bigarree

This is a remove which is frequently used for family dinners. Take a large tongue a l'ecarlate, boil it well, then flay it, glaze it, and, after having made it look quite neat, send it up with mashed turnips on one side, and mashed carrots, or carrots and spinach, on the other, etc.

Mashed Turnips Or Carrots

Peel some turnips, wash and boil them with salt and water ; when properly done, press all the water out, and pound them well in a mortar, then put them into a stew-pan with a quarter of a pound of fresh butter, a little salt, half a pint of cream, and a tea-spoonful of flour to prevent the water from running out : mix and warm very hot, and use them when wanted. The same method exactly for carrots.

Never rub them through a sieve, for they then become a puree, and not a mash.

Filet Of Beef Marinaded & La Broche

Take the same part as above, and take off the sinews. Then lard it, and pickle it raw with an onion and a shalot cut into slices, a little parsley, salt, pepper, vinegar, &c; let it marinade one day. Then roast and glaze it. Serve up with a poivrade. This dish is dressed in this way for those who like vinegar. You must sometimes omit the vinegar, and put instead of it a little sweet oil; it prevents the meat from drying, and makes it tender.