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Curried Beef Palates

Prepare two palates as for braising, cutting them up into shapes. Put them into a saucepan with sufficient brown stock to cover, and add one or two onions, cut in slices, a tablespoonful of curry powder, half the quantity of curry paste, two tablespoonfuls of flour mixed in a little stock, and salt to taste; put the pan on the fire, stir frequently, and cook slowly until they are done. Just before serving add two tablespoonfuls of cream to the liquor, mix it in, turn the whole out onto a dish and serve very hot. Fricassee of Beef Palates with Truffles The palates must be boiled till tender in salted water in which has been placed a slice of lemon and a lump of butter. Drain and skin the palates, and cut them into small pieces. Put two ounces of butter and two tablespoonfuls of flour into a saucepan, and stir over the fire for ten or fifteen minutes, but do not let it take color; then pour on gradually the required quantity of chicken broth, add a few mushrooms, small onions and a bunch of parsley, and boil the sauce till well flavored with the herbs. Strain the sauce into another stewpan season with salt and sugar, and boil till reduced. Cut some truffles into small pieces, put them in a fryingpan with some butter, add a little salt and fry over a brisk fire. Move the sauce to the side of the fire, stir in a liaison of beaten yolks of eggs; put the truffles and palates into the sauce, and make them hot again without boiling. Turn the fricassee into a deep dish or a casserole of rice, and serve.