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Ox Palates a LA Jardinière

Ox palates cooked slowly in stock, served with spaghetti and sauce, garnished with cucumber, carrot, capers, and chervil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Capers and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 135 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Ox Palates a LA Jardinière

Ingredients

Directions

Prepare the palates

  1. Clean and blanch the ox palates, then press them cold between two plates with a weight.

  2. Cut the palates into rounds and cover them with brown stock in a saucepan.

  3. Cook for 3 to 5 hours until tender.

  4. Pour off the stock, add light wine, and cook until absorbed.

Assemble and serve

  1. Prepare a hot dish with cooked spaghetti.

  2. Pour Sauce Hénacé over the spaghetti.

  3. Arrange the palates in a ring around the spaghetti.

  4. Garnish with slices of cooked cucumber and carrot.

  5. Top with chopped capers or sprigs of chervil.

  6. Serve additional sauce 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. Capers + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together135 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cucumber + caperstop 3% of all pairs
    Smell alikestrong
    Cooked together303 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cucumber + cherviltop 3% of all pairs
    Smell alikestrong
    Cooked together144 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + cherviltop 4% of all pairs
    Smell alikestrong
    Cooked together355 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Cucumber + carrottop 8% of all pairs
    Smell alikestrong
    Cooked together1,215 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 through long, slow simmering.
Brown stock
Cooks the palates gently and adds savory depth to their flesh.
Light wine
Adds acidity and aroma as it reduces into the palates.
Cooked spaghetti
Forms the base bed that the palates and sauce sit on.
Sauce hénacé
Adds moisture and rich flavor over the spaghetti and palates.

The step that matters

Simmering the palates until tender. Ox palates are rich in collagen that must break down slowly over several hours. Cooking too briefly or at a rapid boil leaves them tough or uneven, so keep the liquid at a gentle simmer and test for tenderness before moving on.

Swap the carrot

How well each one fits the dish's main ingredients (wine, sauce, cucumber, capers, chervil):

  1. Shallotfits better
  2. Chivefits better
  3. Lettucefits better
  4. Carrotthe original

Fit is the average pairing score against wine, sauce, cucumber, capers, chervil. 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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