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Ox-palates a LA Florentine

A slow‑cooked dish of ox palates simmered with vegetables and spices, served with a glaze and accompanying pasta.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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-palates a LA Florentine

Ingredients

Directions

Prepare the palates

  1. Soak the ox palates in water with salt for several hours, handling them frequently to extract mucus.

  2. Parboil the palates in salted water until the skin is easily scraped off.

  3. Clean the palates thoroughly.

Cook and press

  1. Place the cleaned palates in a stewpan with carrot, onion, celery, parsley, cloves, mace, peppercorns, garlic, salt, and water or stock.

  2. Boil gently for about four hours until tender.

  3. Press the cooked palates between two dishes until cold.

Assemble and serve

  1. Cut the best parts into circular pieces using a cutter.

  2. Combine the palates with some of their stock boiled down to a glaze in a stewpan.

  3. Make Polpetti with trimmings and ham.

  4. Crumb the Polpetti.

  5. Layer the Polpetti with the palates.

  6. Place macaroni a la Milanaise in the center.

  7. Pour brown sauce around.

  8. Serve.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: furaneol (caramel, strawberry).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

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

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

What each ingredient does

Ox-palates
Main ingredient; the gelatinous skin and meat become tender after long gentle simmering.
Carrot
Adds subtle sweetness and aroma to the cooking stock.
Onion
Adds savoury depth and aroma to the cooking stock.
Garlic
Adds aroma to the cooking stock.

The step that matters

Boil gently for about four hours until tender.. A hard boil toughens the meat and breaks up the skin, while a gentle simmer slowly converts collagen into gelatin, giving tender palates and a stock that sets when cooled.

Swap the mace

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

  1. Thymefits better
  2. Cuminfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against carrot, onion, celery, parsley, clove, garlic. 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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