2406 Palais de Boeuf Dunoise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the cooked ox palate into rectangles, dip in melted butter and then in breadcrumbs. Grill gently, arrange on a suitable dish and serve accompanied with a well flavoured Sauce Remoulade.