Skip to main content
Main

Paupiettes of Ox-palates, a LA Financiers

Paupiettes of ox palates, à la financiers, are small rolled beef pieces coated in quenelle force‑meat, braised and finished with broth and glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Scallop and meat work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 17 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Paupiettes of Ox-palates, a LA Financiers

Ingredients

Directions

Prepare

  1. Braise and cut the ox-palates into 24 oblong scallops.

  2. Spread a thin layer of quenelle force-meat on each scallop.

  3. Roll the scallops firmly into cartridges and place six in a buttered sheet of parchment paper, rolling it tightly.

  4. Place the rolled paupiettes in a deep sauté pan.

Poach and glaze

  1. Half an hour before serving, add boiling broth to the paupiettes and bring to a boil.

  2. Cover and simmer gently for 20 minutes.

  3. Drain the paupiettes on a napkin and trim the ends.

  4. Place in a sauté pan with half glaze and heat until it reduces.

Serve

  1. Dish up in a pyramidal or conical form and pour financier ragout over before serving.

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. Scallop + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together17 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Scallop + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together160 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Ox-palates
Form the main body of the paupiettes, providing the chewy, gelatinous texture once braised.
Quenelle force-meat of veal or poultry
Adds a soft, tender filling that binds and moistens each rolled paupiette.
Boiling broth or consommé
Gently cooks the paupiettes and keeps them moist while they simmer.
Half glaze
Adds concentrated savory flavor and a glossy finish as it reduces around the paupiettes.

The step that matters

Rolling the paupiettes firmly. If the scallops are rolled loosely, the filling can escape and separate during simmering, and the rolls may lose their shape. Tight, even rolling holds the filling in place while the palate softens.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes