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Ox Palates a LA Financiere

Ox palates cooked slowly in stock with aromatics, then sliced, coated with quenelle meat, wrapped in buttered parchment, simmered, glazed, and served with ragout.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 a LA Financiere

Ingredients

Directions

Prepare the palates

  1. Soak the ox palates in water with a handful of coarse sea salt for several hours, cleaning them well.

  2. Parboil the palates in salted water until the hard skin can be easily scraped off.

  3. Cook the cleaned palates in stock with onion, carrot, celery, parsley, cloves, mace, garlic, peppercorns, and some salt for about 4 hours until tender.

  4. Press the cooked palates between two dishes until cold, then cut into pieces 2 inches wide and 3 inches long.

Coat and shape

  1. Spread each piece with a thin layer of quenelle meat mixed with fine herbs.

  2. Roll each piece tightly in buttered parchment paper and place in a sauté pan.

Simmer and glaze

  1. Simmer in some of the stock for about 20 minutes.

  2. Remove from the paper, trim the ends, and roll in half-glaze made by reducing some of the stock.

Serve

  1. Serve in a conical form with Financière ragout in the center and Financière sauce poured over.

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. Carrot + celerytop 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 and gelatinous after long cooking.
Quenelle meat
Forms a smooth, delicate layer that gives the palates a soft, rich coating.
Stock
Cooks the palates gently and adds savoury depth and moisture to the dish.
Half-glaze (in the method)
Adds concentrated savoury flavour and a glossy finish to the outside of each piece.

The step that matters

Pressing the cooked palates until cold. Pressing while the palates cool firms the meat and gelatin so the pieces hold a clean, even shape when cut and handled.

Swap the mace

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

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

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