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Beef Palates with Ham, &C

Beef palates simmered with ham and bread, served with a cullis and ketchup sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Beef Palates with Ham, &C

Ingredients

Directions

Prepare the palates

  1. Blanch the beef palates.

  2. Peel the beef palates.

  3. Boil the beef palates until nearly done.

Cook the ham and palates

  1. Cut the ham and bread into pieces the size of a crown coin.

  2. Stew the ham and palates in veal broth and white wine until tender.

Assemble and serve

  1. Fry the bread just before serving.

  2. Arrange the palate pieces around the bottom of a dish.

  3. Layer the fried bread on top.

  4. Place the ham on top of the bread.

  5. Pour a sauce made with cullis and a little ketchup over the dish.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Beef + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

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 meat, which becomes tender through blanching, boiling and stewing.
Lean ham
Adds savory, salty flavor and a firmer meaty texture to the dish.
Bread
Fried just before serving to add crisp browning and a contrasting texture.
Veal broth
Moistens and flavors the palates and ham during the slow stewing.
White wine
Adds acidity and aroma to the stewing liquid, balancing the rich meat.

The step that matters

Stew the ham and palates until tender. Palates need long, gentle simmering in liquid to break down their gelatinous connective tissue. Stewing too hard or too briefly leaves the meat tough or stringy, so keep the liquid at a low simmer and check for tenderness.

“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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