Attelets Of Palates Of Beef A L' Ltalienne

Palates of beef are always prepared as directed at No. 1. The only difference consists in the cutting of them, and in the sauce with which they are sent up to table. Take some sauce d'attelets (See Sauces), and after having cut the palates into square pieces of whatever dimension you may think proper, let them cool in the sauce. When quite cold, run a silver skewer through them in a row, and cover all the meat with some of the sauce. Make the attelets as smooth as possible with your knife. Next dip them into crumbs of bread, and make them quite square. Mind that both extremities are well covered with the crumbs; dip them a second time, into an omelette; and again into the crumbs of bread; let both ends of the skewers be remarkably clean. Then fry the palates to a fine brown colour, and serve them up with a brown Italian sauce under it.

* As the cucumbers will always thin the sauce, do not put them in till you serve up. This entree requires a little sugar.

Sirloin Of Beef Braized

Take that part of the beef that is between the rump and the first ribs. Turn it over on the filet mignon, and dress it in a good shape. Mark it in a large braizing-pan with planty of parings of veal, a large piece of the breast part of bacon, a small bit of ham, a few carrots, onions, some parsley-roots, a bunch of parsley and green onions, seasoned with thyme, bay-leaves, spices of all sorts, and a ladleful of good broth. Cover the sirloin with bacon first, and then with two sheets of white paper, to prevent the fire that you are to lay over it making the meat look brown. When you have closed the braizing-pan, stick some slips of paper all round, and stew the sirloin for four hours on a very slow fire. A moderately heated oven would be preferable. The braizing-pan must have boiled before you put it into the oven. (See Sauces for the Godard:) You are to garnish with pigeons a la gautier, large quenelles, larded sweetbreads, and especially large cocks'-combs, which slit into the fillet, when you are going to send up to table.

Roast Beef

In my former edition, I said very little on this subject, but I consider it now a part of my work that requires much attention, as well for the cooking part, as for the manner in which it is sometimes spoiled at table. I recommend to the cook, first to chuse a well-covered sirloin, not weighing more than twenty or twenty-four pounds; a larger piece is never well roasted, the time which it requires causes the outside to be too much done, while the middle remains quite raw. The meat must be covered for one hour only with paper, to prevent its taking too much colour ; it is necessary to observe, that for large pieces the fire must not be too sharp, or the meat will be burned, before it is warm through; just before you take it off the spit, spread some fine salt over it, and send it up very hot with gravy only. This joint is often spoiled for the next day's use, by an injudicious mode of carving. If you object to the outside cut, take the brown off, and help yourself to the next; by thus cutting it only on one side, you preserve the gravy in the meat, and the goodly appearance likewise: by cutting it, on the contrary, down the middle of the joint, all the gravy runs out, and it remains dry and void of substance, besides exhibiting a most unseemly aspect when brought to table a second time.

Croquettes Of Palates Of Beef Au Veloute

Take all the trimming from the blanquettes,mirotons,etc. and chop them very fine. Have some mushrooms cut into small dice, which fry white in a little butter. Then moisten with a little thin sauce tournee, and let them boil gently on the corner of the stove, that you may skim off the grease. Next reduce this sauce with a pint of cream : when it is got thick enough, throw the palates into the sauce, and let them boil for a moment, that they may taste of the sauce. Let this preparation cool in a plate. When quite cold, roll the whole into croquettes, either round or oval; dip them once into crumbs of bread, then into an omelette, and into crumbs of bread again : then fry them till they are of a fine brown, and serve up with fried parsley. If you should not have quite enough of the palates, a sweetbread, or the trimmings of fowl, will match the other ingredients very well. It is not extravagance in cookery that makes it better; you may give a capital dinner at a small expense, if you employ every thing in its proper place.