No. 654 Palates de Bœuf à la Ravigote.
Having prepared four palates as in the last, cut each in three, of an oval shape, each piece to be about the size of a fillet of fowl, then put a teaspoonful of chopped eschalots in a stewpan with a very small piece of butter, stir a few minutes over a slow fire, add a quart of white sauce (No. 7), and reduce it till becoming thick, keeping it stirred, then take it off the fire, add the yolk of two eggs, stir very quickly, and season with a little pepper, salt, and chopped parsley; then take each piece of palate singly on a fork and dip in the sauce, when well covered lay it on a dish to get cold; when all done, and half an hour before dinner-time, dip them into three eggs well beaten together, then into bread-crumbs, then into the eggs and bread-crumbs again, beat lightly with a knife, and fry them a nice colour in very hot lard; serve with a sauce ravigote (No. 44) under, and dress them in crown upon a border of mashed potatoes.