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Ox Palates

Ox palates are simmered with butter, flour, spices, and milk, then coated with egg yolks and breadcrumbs and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Ox Palates

Ingredients

Directions

Prepare

  1. Peel the ox palates.

Simmer

  1. In a stew pan, melt butter and mix with flour, salt, and pepper.

  2. Add shallots, garlic, cloves, parsley, bay leaf, thyme, and enough milk to simmer the palates until tender.

Finish and serve

  1. Remove the palates and rub them with egg yolks and bread crumbs.

  2. Broil the palates slowly on a gridiron until cooked through.

  3. Serve with mustard or sharp sauce.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Ox palates
Main protein, becomes tender through slow simmering in milk.
Egg yolks
Bind the bread crumb coating so it adheres to the palates.
Bread crumbs
Form a crust that browns during broiling.
Butter
Adds richness and fat, and with flour forms the base of the sauce.
Flour
Thickens the butter mixture into a roux.
Milk
Provides moisture for simmering the palates until tender.

The step that matters

Simmering the palates until tender. Ox palates are tough and gelatinous, so they need long, gentle simmering in liquid to break down connective tissue. Rushing this with high heat leaves them chewy.

Swap the garlic

How well each one fits the dish's main ingredients (butter, flour, pepper, shallot, clove, parsley, thyme):

  1. Winter savoryfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Garlicthe original

Fit is the average pairing score against butter, flour, pepper, shallot, clove, parsley, thyme. 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.

More ox palates recipes

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