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Palais De Bceuf En Sauce Blanche.— Ox Palate in White Sauce

Ox palates stewed with veal, bacon, butter, lemon rind, spices, and broth, finished with a white sauce and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and carrot match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Palais De Bceuf En Sauce Blanche.— Ox Palate in White Sauce

Ingredients

Directions

Prepare the palates

  1. Clean and stew the ox palates until they can be skimmed.

  2. While hot, place them in cold water for 1 hour.

Make the sauce

  1. In a casserole, combine veal, lean bacon, fat bacon, butter, lemon rind, bay leaf, clove, onion, carrot, and enough water to cover.

  2. Cover the pan and simmer until the gravy reduces, stirring often.

  3. Add broth, salt, and white pepper; skim the sauce.

  4. Dress the palates in the sauce.

Finish and serve

  1. Just before serving, mix in the egg yolk over low heat, ensuring the sauce does not boil.

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. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Lemon + carrottop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lemon + clovetop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Egg yolk
Thickens the sauce and gives it a rich, smooth body when gently heated.
Butter
Adds fat and richness, carrying flavor and giving the sauce a smooth mouthfeel.
Lean veal
Contributes meaty flavor and body to the stock that forms the sauce base.
Bacon
Adds savory, smoky depth and fat to the stewing liquid.
Broth
Provides the main savory liquid that the sauce is built on.

The step that matters

Mix in the egg yolk over low heat. Egg yolk thickens through gentle heat. If the sauce boils, the yolk can scramble and curdle, leaving the sauce grainy instead of smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, butter, lemon, clove, onion, carrot, egg):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against veal, butter, lemon, clove, onion, carrot, 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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