Skip to main content
Main

Beef Palates

A dish of beef palates simmered, stewed, or broiled in various sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beef Palates

Ingredients

Directions

Prepare the palates

  1. Simmer the palates in water for several hours until they can be peeled.

  2. Transfer them to cold water to thicken; leave whole or cut into slices.

Make the sauce

  1. Stew in a rich gravy until tender, seasoning with cayenne, salt, and ketchup.

  2. If the gravy is clear, boil it with butter and flour.

  3. For a white sauce, boil the palates in milk and stew in fricassee sauce with cream, butter, flour, mushroom powder, and pounded mace.

  4. To broil, melt butter with flour in a stewpan, add salt, pepper, shallots, clove, parsley, thyme, fennel, and enough milk or veal broth to simmer the palates until tender.

Broil and serve

  1. Dip the palates in egg yolk and bread crumbs, then broil slowly.

  2. Serve with acid sauce or a white sauce seasoned with mace and nutmeg.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Palates
Main protein; simmering softens the tissue so it can be peeled and then stewed until tender.
Butter
Enriches the sauces with fat, adding richness and smooth body.
Flour
Thickens the butter and gravy sauces so they coat the palates.
Cream
Adds fat and body to the white fricassee sauce, making it smoother and richer.
Bread crumbs
Form a crisp coating on the dipped palates that browns during broiling.

The step that matters

Simmering the palates until they can be peeled. Palates need several hours of gentle simmering to soften the tough outer skin and tissue. Stopping early leaves them hard to peel and chewy, and rushing with high heat can toughen the meat.

Swap the mace

How well each one fits the dish's main ingredients (pepper, ketchup, butter, flour, milk, cream, mushroom):

  1. Nutmegfits better
  2. Celeryfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against pepper, ketchup, butter, flour, milk, cream, mushroom. 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.

More beef palates recipes

Pickled 5with Ham 3Fried 3 See all 14 →

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes