209. Ragout Of Ox-Palates

Steep six ox-palates in water for several hours, keeping the vessel that contains them near the stove-fire, so that the water may become gradually tepid, which materially helps to cleanse them ; then scald and scrape them clean, trim, wash, and set them to braize in some blanc or poele (No. 230); about four hours will suffice. When the palates are done, drain and put them in press between two dishes ; when cold, shape them out with a round cutter an inch in diameter, and place them in a stewpan with a sufficient quantity of either of the following sauces: Allrmande, Bechamel, Supreme, Italienne, Financiere, Poivrade, or Tomata. This ragout is strictly appropriate only for garnishing pates-chauds and vol-au-vents, but it may, in cases of emergency, be served as an entree garnished round with croquettes, of potatoes or fleurons of pastry.

210. Ragout Of Sheep's Tongues A L'Ecarlate

Boil and press eight sheeps' tongues that have been cured with saltpetre; trim and cut them into round scollops, and then put these scollops into a small stewpan, with any kind of sauce that may be suitable for the entree they are meant to garnish.

211. Regent's Ragout

Fillet an eel, cut it into scollops, and simmer these in a stewpan with a little butter, chopped parsley, lemon-juice, pepper, and salt; when done, drain the scollops on a napkin, and then put them into a stewpan containing an equal proportion of white button mushrooms, cocks' combs, small round truffles, and small quenelles of whiting colored with lobster coral; to these add a small ladleful of Regency sauce (No. 49), then allow the ragout to boil up on the stove-fire, and use it for garnishing the dressed fish it is intended for.