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Croquettes of Beef Palates

Croquettes made from boiled beef palates, seasoned, coated in batter, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and thyme match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Croquettes of Beef Palates

Ingredients

Directions

Prepare the palates

  1. Boil the beef palates in water and clean them.

  2. Cut the palates in half lengthwise.

Stew and coat

  1. Stew them slowly in stock with garlic, cloves, salt, pepper, thyme, and bay leaf.

  2. Once cooked, drain the palates and cover each piece with seasoned forcemeat.

  3. Tie the forcemeat.

Batter and fry

  1. Steep in a batter made with flour, wine, and olive oil, adding salt.

  2. Fry until light brown and garnish with fried parsley.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + olivetop 4% of all pairs
    Smell alikestrong
    Cooked together4,948 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 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

Beef palates
Provide the main body of the dish, becoming tender through slow stewing.
Flour
Forms the batter that coats the palates and sets into a crisp, golden shell when fried.
Wine
Adds acidity and flavour to the batter, balancing the richness of the meat.
Olive oil
Adds fat to the batter, helping it brown and crisp during frying.

The step that matters

Stew them slowly. Gentle, slow simmering in stock is what softens the tough palate tissue. Rushing with a hard boil can leave the meat firm and stringy, so keep the liquid at a low simmer until it is tender.

Swap the clove

How well each one fits the dish's main ingredients (beef, garlic, pepper, thyme, flour, wine, olive):

  1. Rosemaryfits better
  2. Marjoramfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against beef, garlic, pepper, thyme, flour, wine, olive. 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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