Beef Palates Baked, Chevreuse

Prepare and cook the palates the same as for a la bechamel (No. 1326); put under a weight, when cold cut them into squares four by two and one-half inches. Cover each piece with a layer of quenelle forcemeat (No. 89) and fine herbs (No. 385), roll them up, and arrange them in buttered tin rings two and one-half inches high by one and three-quarters inches in diameter. Put them in a sautoir moistened with veal blond (No. 423). Set them in a slow oven for twenty minutes, unmold and dress crown-shaped on a dish; cover with a quenelle forcemeat (No. 90), leaving an opening in the center, smooth the surface with a knife, pour over some melted butter, and sprinkle grated parmesan cheese on top. Put this into a slow oven to brown well, and just when sending it to the table pour into the center a garnishing a la Chevreuse (No. 655).