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Beef Palates

Beef palates simmered, sliced, and stewed in gravy, optionally in a white fricassee with milk, cream, butter, flour, and mushroom.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Beef Palates

Ingredients

Directions

Prepare

  1. Simmer the beef palates in water for several hours until they can be peeled.

  2. Cut the palates into slices or leave them whole.

Make the gravy

  1. Stew the palates in a rich gravy until tender.

  2. If the gravy is clear, thicken it with a mixture of flour and butter.

  3. Season with a little salt and ketchup before serving.

  4. For a white version, boil the palates in milk.

  5. Stew them in a fricassee sauce with cream, butter, and flour, adding a flavoring of mushroom.

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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Beef palates
Main protein, which becomes tender through long simmering and stewing.
Flour
Thickens the gravy or fricassee sauce so it coats the palates.
Butter
Adds richness and fat to the thickened gravy and fricassee sauce.
Cream
Gives the fricassee sauce a smooth, rich body and mild sweetness.
Milk
Forms the base of the white version, giving a mild, creamy liquid.
Mushroom
Adds earthy aroma as a flavoring in the fricassee sauce.

The step that matters

Simmer the beef palates until they can be peeled. Palates have a thick outer skin that stays tough unless cooked long enough in liquid. Cooking until the skin loosens lets it peel off cleanly and leaves the meat tender for stewing.

“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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