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Beef Palates

A roasted dish of beef palates, bacon, pigeons, and other meats served with a sauce of gravy stock, wine, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Beef Palates

Ingredients

Directions

Prepare the meats

  1. Boil beef palates until tender.

  2. Blanch the boiled beef palates.

  3. Slice the blanched beef palates into 2‑inch pieces.

  4. Coat half of the slices with bacon.

  5. Truss pigeons and chicken peepers.

  6. Fill the trussed pigeons and chicken peepers with forcemeat.

  7. Coat half of the filled pigeons and chicken peepers with bacon.

  8. Parboil cocks' combs and lamb stones.

  9. Blanch cocks' combs and lamb stones.

  10. Coat cocks' combs and lamb stones with bacon.

  11. Prepare sweetbreads cut in half.

  12. Fry artichoke bottoms.

Skewer and roast

  1. Skewer a bird, a palate, a sage leaf, and a piece of bacon.

  2. Repeat the skewer process.

  3. Skewer cocks' combs and lamb stones with oysters and sage leaves.

  4. Roast the skewers.

  5. Baste the roasted skewers with a mixture of egg yolks, nutmeg, salt, and bread crumbs.

Assemble and serve

  1. Rub a serving dish with shallots.

  2. Layer the roasted birds in the center of the dish.

  3. Arrange the other ingredients around them.

  4. Combine gravy stock, red wine, anchovy, oyster liquor, and butter rolled in flour.

  5. Boil the sauce mixture together.

  6. Pour the sauce over the dish.

  7. Add lemon juice to the sauce.

  8. Garnish with lemon slices.

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. Beef + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Beef + lambtop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Nutmeg + artichoketop 5% of all pairs
    Smell alikestrong
    Cooked together156 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Chicken + lambtop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Egg yolks
Bind the basting mixture and enrich it, helping it cling to the skewered meats and brown.
Bacon
Wraps the meats, adding fat that keeps them moist and flavours them as it renders.
Forcemeat
Stuffs the birds, adding moisture and a tender, seasoned texture inside.
Oysters
Add a briny, savoury flavour to the skewers while they roast.
Butter
Rolled in flour, it thickens the sauce and adds richness.
Lemon juice
Adds acidity that brightens the rich sauce and meats.

The step that matters

Boiling the sauce mixture together. Flour-thickened butter must be boiled to fully cook the starch, or the sauce stays pasty and tastes raw.

Swap the nutmeg

How well each one fits the dish's main ingredients (beef, chicken, lamb, oyster, egg, bread, artichoke):

  1. Capersfits better
  2. Garlicfits better
  3. Parsleyfits better
  4. Nutmegthe original

Fit is the average pairing score against beef, chicken, lamb, oyster, egg, bread, artichoke. 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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