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Paupiettes of Beef Palates

Cut off five or six fillets from some cooked beef palates; trim, and cut them into halves. Have ready a salpicon of cooked fine herbs, finished with truffles and thickened with forcemeat, cover the fillets over with it, and roll them round into the shape of paupiettes, fastening them with small skewers. Dip them into well beaten egg, cover with breadcrumbs, and fry in a fryingpan of boiling fat until they are done. Take them out, drain, remove the skewers, place them on a napkin on a dish, in the form of a pyramid, and serve.