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Ox Palates, Grilled

A dish of boiled ox palates marinated, breaded or battered, then fried and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Ox Palates, Grilled

Ingredients

Directions

Prepare the palates

  1. Prepare the ox palates by boiling them in water or stock until tender, then drain and press between two dishes until cold.

  2. Cut the palates into slices, 2 inches long and ½ inch wide, and place them in a pie dish.

Marinate

  1. Make a marinate with vinegar, olive oil, black pepper, salt, parsley, chives, and bay leaves.

  2. Pour the marinate over the palates and let soak for 1-2 hours.

  3. Drain the palates.

  4. Coat the palates with bread crumbs.

  5. Fry the coated palates in hot fat until browned.

Batter and serve

  1. Mix flour with beaten egg yolks, salad oil, salt, pepper, and sherry to make a batter.

  2. Dip the palate slices in the batter.

  3. Fry the battered slices as before.

  4. Drain excess fat.

  5. Serve the palates in a circle on a hot dish with piquant or tomato sauce.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  4. Olive + chivetop 7% of all pairs
    Smell alikestrong
    Cooked together1,633 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Chive + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,168 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 boiling and then crisps when fried.
Vinegar
Acidity in the marinade that flavours the palates and helps soften their surface.
Bread crumbs
Form a crisp, browned outer coating when fried in hot fat.
Egg yolks
Bind the flour and sherry into a batter that clings to the slices and browns when fried.
Flour
Thickens the batter so it coats the slices evenly.

The step that matters

Fry the coated palates in hot fat until browned. The fat must be hot enough to brown the crumbs quickly; if it is too cool, the coating absorbs fat and turns greasy instead of crisp.

Swap the chive

How well each one fits the dish's main ingredients (vinegar, olive, pepper, parsley, bread, flour, egg):

  1. Shallotfits better
  2. Capsicumfits about as well
  3. Spinachfits about as well
  4. Chivethe original

Fit is the average pairing score against vinegar, olive, pepper, parsley, bread, flour, egg. 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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