2411 Palais de Boeuf Sauce Poulette à la Paysanne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the cooked ox palate into medium-sized strips and reheat in lightly salted hot water.

Drain well and mix carefully into some hot Sauce Poulette, tip into a deep dish and surround with a border of quarters of hot hard-boiled eggs.