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Beef Palates Rolled

Rolled beef palates served with a sherry and citrus ragout.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and shallot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,523 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Beef Palates Rolled

Ingredients

Directions

Prepare the palates

  1. Boil the ox palates in broth until nearly done.

  2. Remove, peel, and trim the palates.

  3. Brush the inside with egg and layer force-meat on top.

  4. Roll them up and tie with string.

Braise and glaze

  1. Place in a white braise for about 2 hours.

  2. Remove, dry, and glaze the palates.

Make the ragout and serve

  1. For the ragout, shred the trimmings into neat pieces.

  2. In a stewpan, combine the trimmings with sherry wine.

  3. Add lemon or orange juice, shallot vinegar, sugar, salt, and pepper.

  4. Serve the ragout on a dish first, then place the palates on top.

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. Lemon + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Sherry + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Shallot + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Wine + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

  5. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg
Brushed on the inside to help the force-meat bind to the palates as they are rolled.
Sherry wine
Adds acidity and aroma to the ragout, balancing the richness of the trimmings.
Lemon or orange juice
Adds acidity and brightness to the ragout, sharpening its flavour.
Sugar
Adds a little sweetness to balance the acidity of the ragout.

The step that matters

Glaze the palates after braising. The palates must be dried before glazing so the surface can brown and set into a glossy coat rather than becoming watery and dull.

Swap the lemon

How well each one fits the dish's main ingredients (egg, meat, sherry, wine, shallot, vinegar, sugar):

  1. Plumfits about as well
  2. Lemonthe original
  3. Figfits about as well
  4. Pineapplefits about as well

Fit is the average pairing score against egg, meat, sherry, wine, shallot, vinegar, sugar. 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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