2411 Palais de Boeuf Sauce Poulette à la Paysanne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.