2406 Palais de Boeuf Dunoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.