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Beef Palates A-LA-mariette

Beef palates cooked with pickled pork, broth, butter, herbs, and spices, then served with a thickened sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Beef Palates A-LA-mariette

Ingredients

Directions

Prepare the palates

  1. Boil the palates in water for 1 hour.

  2. Peel and cut them in half lengthwise.

  3. Place a slice of pickled pork between each half and tie them together.

Stew and finish

  1. In a stewpan, combine the palates with broth or milk and water, butter, salt, pepper, sweet herbs, and a clove.

  2. Stew for a while, then skim and strain the sauce.

  3. Thicken the sauce and serve it very white.

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 + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef palates
Form the main body of the dish, becoming tender during the long simmer.
Pickled pork
Adds salty, savoury flavour that seasons the palates from within.
Butter
Enriches the sauce and gives it a smooth, rounded mouthfeel when thickened with flour.
Broth or milk and water
Forms the liquid base of the sauce that the palates stew in.

The step that matters

Thicken the sauce and serve it very white. Flour-and-butter thickening must be cooked gently and stirred so it does not lump or taste raw, and the sauce stays pale only if it is not overcooked or browned.

Swap the clove

How well each one fits the dish's main ingredients (beef, pork, milk, butter, flour, pepper):

  1. Nutmegfits better
  2. Thymefits better
  3. Marjoramfits about as well
  4. Clovethe original

Fit is the average pairing score against beef, pork, milk, butter, flour, pepper. 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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