Beef Palates a la Bechamel

Remove the black parts from twelve beef palates; soak them in warm water, adding a little salt. Place them on a slow fire and when the white skin can be detached, then drain and scrape them with a knife in order to remove properly the skin adhering to the palate. Throw them as soon as done into cold water, then drain them, and put them to cook in some broth (No. 194a), adding a bunch of parsley, finely minced carrots, onions stuck with cloves. Leave them to cook for five or six hours, then drain and lay them under a weight. Cut them in one and a quarter inch squares, then prepare a bechamel sauce (No. 409), neither too thick nor too thin, warm the palates in the sauce, season with salt and ground pepper, and stir in a piece of butter just when ready to serve.