Beef Palates in Tortue

Prepare the beef palates as explained in a la bechamel (No. 1326), lay them under a weight, then cut in oval-shaped pieces three and one-half by two inches, either with a knife or a pastry cutter. Cover one side with a dome-shaped layer of quenelle forcemeat (No. 89), mixing in with it a fourth of its quantity of cooked fine herbs (No. 385). Lay them in a stewpan one beside the other, the forcemeat side on top, and pour into the bottom of the pan a good half-glaze (No. 400) with Madeira, and heat slowly in a mild oven. When the forcemeat is hard to the touch, cover the surface with some Madeira sauce, return the palates to the oven for one moment to glaze, then arrange them crown-shaped round the bottom of a dish hollow in the center and raised edges. Fill the center with a garnishing made as follows: To some Madeira sauce (No. 492), add a pinch of cayenne pepper, some forcemeat quenelles, a few pickled gherkins cut olive-shaped, turned mushrooms heads (No. 118), slices of cooked veal tongue one inch in diameter by an eighth of an inch in thickness. Garnish the edge of the dish with fried egg-yolks and small larded and glazed sweet-breads (No. 1575).