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Palates of Beef, Sauce Robert

Boiled beef palates served with Sauce Robert.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Palates of Beef, Sauce Robert

Ingredients

Directions

Prepare the palates

  1. Boil the beef palates in enough water to cover them with a little salt for 1 hour.

  2. Transfer them to cold water and clean well.

Braise

  1. In a saucepan, combine the palates with bay leaves, thyme, cloves, peppercorns, parsley roots, and salt.

  2. Moisten with consomme and simmer gently for 2 hours.

Serve

  1. Remove from the saucepan, drain, cut into squares, and serve with Sauce Robert.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Beef + thymetop 15% of all pairs
    Smell alikemoderate
    Cooked together3,051 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef palates
Main protein; long gentle simmering turns the tough tissue tender and gelatinous.
Consomme
Adds moisture and savory beefy flavour as the palates simmer.
Parsley roots
Contribute aromatic, earthy flavour to the cooking liquid.

The step that matters

Simmering gently for 2 hours. A gentle simmer lets collagen in the palates slowly break down into gelatin, giving tenderness. A hard boil toughens the meat's surface and can break it apart, so keep the liquid barely moving.

Swap the clove

How well each one fits the dish's main ingredients (beef, thyme, parsley):

  1. Marjoramfits better
  2. Rosemaryfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against beef, thyme, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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