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Paupiettes of Ox-palates, a LA Financiere

Paupiettes of ox palates stuffed with veal or poultry quenelle, simmered in broth, finished with half glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Paupiettes of Ox-palates, a LA Financiere

six rolled paupiettes in the first batch; no serving count stated

Ingredients

Directions

Prepare

  1. Trim the ox-palates into oblong scallops, about 2 inches by 3.5 inches.

  2. Spread a thin layer of quenelle force-meat mixed with fine herbs on each piece.

  3. Roll the ox-palates firmly into cartridges.

  4. Place six rolled paupiettes in a buttered sheet of writing paper, rolling it tightly.

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

  6. Keep the remaining rolled paupiettes cool until needed.

Simmer and glaze

  1. Half an hour before serving, add about 1 quart of boiling broth to the paupiettes.

  2. Simmer gently for 20 minutes with the lid on.

  3. Remove the paupiettes from the pan.

  4. Trim the ends of the paupiettes.

  5. Place the trimmed paupiettes in a sauté pan with a little half glaze.

  6. Roll the paupiettes as the glaze reduces.

Serve

  1. Dish the paupiettes in a pyramidal or conical form.

  2. Pour a Financière ragout over them 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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Ox-palates
Provide the tender, gelatinous wrapper that holds the filling and becomes silky when simmered.
Quenelle force-meat of veal or poultry
Forms a light, delicate filling that sets as it cooks and keeps the paupiettes moist.
Butter
Adds richness and helps the paper-wrapped paupiettes release and brown gently.
Half glaze
Adds concentrated savoury flavour and body as it reduces around the paupiettes.

The step that matters

Simmer gently for 20 minutes with the lid on. A gentle simmer keeps the force-meat filling from toughening or breaking apart, while the covered pan holds steam and heat evenly so the palate softens without drying.

“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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