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Ox-Palates

Ox Palates are cooked ox palates simmered with stock and aromatics, then sliced, coated with forcemeat, and served with glaze and sauté potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 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

Ingredients

Directions

Prepare the palates

  1. Scrape off the hard skin from the ox palates.

  2. Place the palates in a saucepan with stock.

  3. Add celery, onion, carrot, parsley, mace, cloves, garlic, peppercorns, and salt.

  4. Boil gently for 4 hours until done.

  5. Remove the palates and press between two dishes until cold.

Shape and cook

  1. Cut into pieces 2 inches wide and 3 inches long.

  2. Spread a layer of quenelle forcemeat mixed with fine herbs over the palates.

  3. Roll each piece in well-buttered paper.

  4. Cook in a sauté pan with some of the cooking liquor for 20 minutes.

Serve

  1. Remove the paper, roll in half-glaze, and arrange in a cone shape on a dish with sauté potatoes around it.

  2. Pour the strained cooking liquor over the dish.

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. Celery + carrottop 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
Provide the main body of the dish, becoming tender after long gentle simmering.
Stock
Cooks the palates gently and adds savoury body to the cooking liquor.
Quenelle forcemeat
Forms a soft, smooth layer that coats the palates and gives a delicate texture.
Half-glaze
Adds concentrated savoury flavour and a glossy finish to the outside of the pieces.

The step that matters

Pressing the palates until cold. Pressing while cooling firms the gelatinous meat so it holds a neat shape when cut into pieces. Cutting too early, before they are fully cold, makes them crumble and lose their form.

Swap the mace

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

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

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