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Beef Palates, Fried

Fried slices of ox palates served with lemon juice and fried parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beef Palates, Fried

Ingredients

Directions

Prepare the palates

  1. Blanch the ox palates in boiling water for 10 minutes.

  2. Scrape the palates carefully.

  3. Boil the palates slowly for 3 hours until tender.

  4. Remove the skin from the palates.

  5. Slice the palates for frying.

Fry and serve

  1. Melt the butter in a pan.

  2. Add the shredded onion and parsley to the butter.

  3. Dip each slice of palate into the butter.

  4. Dip each slice into the parsley and onion mixture.

  5. Season the slices with salt and cayenne.

  6. Fry the slices for 5 to 8 minutes until nicely browned.

  7. Serve the slices with lemon juice drizzled over them.

  8. Garnish with fried parsley.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Ox palates
Provide the main meat, which becomes tender after long slow boiling.
Butter
Carries flavour and helps the slices brown when fried.
Onion
Adds savoury aroma and sweetness as it cooks in the butter.
Parsley
Adds fresh, herbal aroma to the coating mixture.

The step that matters

Fry the slices for 5 to 8 minutes until nicely browned. Frying over sufficient heat browns the surface through the Maillard reaction, which builds flavour. Too little heat or time leaves the slices pale and bland, while too much can scorch the butter and onion before the palate is coated and crisp.

Swap the onion

How well each one fits the dish's main ingredients (butter, parsley, pepper, lemon):

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against butter, parsley, pepper, lemon. 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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