Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Paupiettes Op Ox-palates, a LA Financeere
Ingredients
Directions
Prepare the paupiettes
Braise the ox-palates.
Cut the braised ox-palates into twenty-four pieces, each measuring about 2 inches by 3.5 inches.
Spread a thin layer of force-meat mixed with fine herbs on each piece.
Roll the pieces firmly into cylindrical shapes.
Place six rolled pieces on a buttered sheet of parchment paper, then roll the pieces tightly on the parchment paper.
Poach and glaze
Put the rolled paupiettes in a deep sauté pan.
Add 1 quart of boiling broth to the pan and bring the mixture to a boil.
Cover the pan and simmer gently for 20 minutes.
Drain the paupiettes on a napkin and trim the ends.
Place the drained paupiettes in a sauté pan with a little half glaze and heat until the glaze reduces.
Serve
Arrange the glazed paupiettes in a pyramidal or conical shape on a serving dish.
Pour Financière ragout over the top before serving.
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.
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ox-palates
- Provide the tender, gelatinous meat that forms the body of each paupiette.
- Veal or poultry force-meat
- Adds a moist, soft filling that binds and enriches each rolled piece.
- Butter
- Adds richness and helps keep the parchment-wrapped rolls from sticking.
- Half glaze
- Gives a concentrated, savoury coating that browns and glosses the paupiettes as it reduces.
The step that matters
Rolling the pieces firmly and tightly. Firm, tight rolls keep the force-meat filling inside during simmering. Loose rolls can open or let the filling escape into the broth, so the paupiettes lose their shape and moisture.
“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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