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Beef Palate Croquettes

Put three palates into a saucepan of water and boil over a moderate fire until done. Take them out, scrape and cut them into quarters. Put them into another saucepan with two heads of cloves, a clove of garlic, a little thyme and bay-leaves, salt and pepper to taste, and sufficient stock to cover, and cook slowly for half an hour; then take out the palates, put a teaspoonful of beef forcemeat on each quarter, roll them up, and dip into a thin paste made of flour, one tablespoonful of olive oil and one half pint of white wine. Plunge them into a fryingpan of boiling fat, fry until done, arrange them on a dish with a garnish of fried parsley, and serve very hot or they will be spoiled.