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Ox Palate, a LA Menagere

A stew of ox palates simmered with carrots, onions, parsley root, herbs, and garlic, served with piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ox Palate, a LA Menagere

Ingredients

Directions

Prepare the palates

  1. Soak the ox palates in boiling water until the hard skin can be removed.

  2. Wash the palates several times in hot water, then place them in cold water.

Cook

  1. Mix a few tablespoons of flour smooth in water.

  2. Put the carrots, onions, parsley root, herbs, and garlic into a saucepan with the flour mixture and boil.

  3. Add the ox palates and let them simmer gently for six hours, keeping them covered with water.

  4. Once they are white, remove the palates and cut them into square pieces.

  5. Serve with sauce piquante.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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 body and gelatinous texture of the soup after long, gentle simmering.
Flour
Mixed smooth in water to thicken the cooking liquid slightly.
Carrots
Add sweetness and body to the broth as they cook down.
Onions
Contribute savory depth and aroma to the broth.
Parsley root
Adds earthy, aromatic flavour to the broth.

The step that matters

Simmering the palates gently. Boiling vigorously toughens proteins and can break the palates apart, while a gentle simmer keeps them tender and lets collagen slowly soften into gelatin over the long cook.

Swap the onion

How well each one fits the dish's main ingredients (flour, carrot, clove, parsley, garlic, pepper):

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against flour, carrot, clove, parsley, garlic, pepper. 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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