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Beef Palates Fried

Fried beef palates soaked in vinegar and broth, battered, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Beef Palates Fried

Ingredients

Directions

Prepare the palates

  1. Blanch and peel the ox palates.

  2. In a pot, combine vinegar, veal broth, Cayenne pepper, salt, shallots, and bay leaf; bring to a boil.

  3. Add the palates to the boiling mixture and let them soak for 8 hours.

Make the batter

  1. Strain the liquid into a bowl with the eggs and enough flour to create a light batter.

  2. Cut the palates into quarters and dip each piece into the batter.

Fry and serve

  1. Fry the battered palates in boiling lard until golden brown and cooked through.

  2. Drain on paper towels and serve with cullis sauce and 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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

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

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

  3. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  5. Vinegar + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 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 soaking in the hot marinade.
Vinegar
Acidity in the soaking liquid tenderises the palates and adds a sharp, tangy flavour.
Eggs
Bind the flour and strained liquid into a batter that clings to the palates and crisps when fried.
Sifted flour
Forms the light batter structure that coats each piece and browns in the hot lard.
Lard
Fat for frying that transfers heat and browns the batter to a golden crust.

The step that matters

Frying the battered palates in boiling lard. The lard must be hot enough to set the batter quickly; if it is too cool, the coating absorbs fat and turns greasy before the palates cook through and turn golden.

“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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