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Beef Palates Fried

Fried beef palates soaked in vinegar and broth, battered, and fried, served with cullis sauce and fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Beef Palates Fried

Ingredients

Directions

Prepare the palates

  1. Blanch and peel the ox palates.

  2. Combine vinegar, veal broth, cayenne pepper, coarse sea salt, chopped shallots, and bay leaf in a pot.

  3. Bring the mixture to a boil.

  4. Add the palates to the boiling mixture.

  5. Let the palates soak for 8 hours.

  6. Strain the liquid.

Batter and fry

  1. Mix the strained liquid with sifted flour and eggs to create a light batter.

  2. Cut the palates into quarters.

  3. Dip each quarter into the batter.

  4. Fry the battered palates in boiling lard until cooked and golden brown.

  5. Drain excess oil.

Serve

  1. Serve with cullis sauce underneath and fried parsley on the side.

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

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

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

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

  3. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  5. Vinegar + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 meat, which becomes tender after blanching and soaking.
Eggs
Bind the batter and help it set and coat the palates when fried.
Sifted flour
Thickens the batter so it clings to the palates and forms a crisp coating.
Vinegar
Acidity that helps tenderize the palates during the long soak.
Shallots
Add aromatic onion-like flavour to the soaking liquid.

The step that matters

Frying the battered palates in boiling lard. The lard must be hot enough to set the batter quickly and brown it. If it is too cool, the coating absorbs oil, turns greasy and soggy, and the palates may not cook through properly.

“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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