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Beef Palates

Beef palates simmered, stewed, or broiled in sauces and served with acid or white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 24 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beef Palates

Ingredients

Directions

Simmer and prepare

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

  2. Transfer the palates to cold water to thicken; leave whole or slice.

Make the sauce and stew

  1. Stew the palates in a rich gravy until tender, seasoning with cayenne, salt, and ketchup.

  2. If the gravy is clear, boil it with butter and flour.

  3. Boil the palates in milk for a white sauce.

  4. Stew the palates in fricassee sauce with cream, butter, flour, mushroom powder, and pounded mace.

  5. Melt butter with flour in a pan. Add salt, pepper, shallots, clove, parsley, thyme, fennel, and enough milk or veal broth.

  6. Simmer the palates until tender.

Coat, broil and serve

  1. Dip the cooked palates in egg yolk and bread crumbs.

  2. Broil the coated palates slowly.

  3. Serve the palates with acid sauce or a white sauce seasoned with mace and nutmeg.

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

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

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

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

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

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

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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

Palates
Main protein; long simmering makes them tender and easy to peel.
Butter
Enriches the sauces and adds richness and flavor.
Flour
Thickens the butter and liquid into a smooth sauce.
Milk
Forms the base of the white sauce, adding creaminess and mild sweetness.
Cream
Adds richness and body to the fricassee sauce.
Egg yolk
Binds the bread crumb coating to the palates and helps it brown.

The step that matters

Simmering the palates until tender. Palates need several hours of gentle simmering to become tender and peelable. Boiling hard can toughen the proteins and break the skin, so keep the liquid at a steady, gentle simmer.

Swap the mace

How well each one fits the dish's main ingredients (pepper, ketchup, butter, flour, milk, cream, mushroom):

  1. Nutmegfits better
  2. Celeryfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against pepper, ketchup, butter, flour, milk, cream, mushroom. 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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