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Entrées: Robert

Palais de bœuf à la Robert. Ox palates cut in round or oval pieces, and served with Robert This dish may be served with other sauce.

ENTRÉES. sauces instead of Robert, changing the name accordingly.

Palais de bœuf à la Lyonnaise, or à la Marseillaise, are served in soubise sauce. à la Ravigote. Oval pieces, dipped in white sauce with shallot, parsley, etc., breadcrumbed and fried; served with Ravigote sauce. à la Vivandière are dressed in the same way, but served in a highly seasoned brown sauce with port wine. en papillotes. Oval pieces in white sauce with parsley and mushrooms, broiled in papers, and served with Italian sauce.

For Croquettes de palais de bœuf, the palates are cut in pieces and rolled, with forcemeat in the centre of each, dipped in batter, and fried.

They are also dressed in a vol-au-vent, or, if preferred, in several small ones, as Petits vol-auvents de palais de bœuf. Ox-cheek, braised or stewed, and cut in small pieces, is served as- Tête de bœuf à la St. Germain-with green peas; à la Portugaise-with Spanish onions. à la Czarina is served in a sharp brown sauce with currant jelly, sultanas, and gherkins.