Veal Palates a la Sevigne

Soak well six veal palates for six hours, then parboil them in boiling water, afterward throwing them into cold water. Scrape the palates with the dull edge of a knife, carefully removing all the white skin from the top as well as the black one found underneath, and wash again in several waters. Braise them in a mirepoix stock (No. 419) for two hours; set them under a weight, pare them oval-shaped and cover with a quenelle forcemeat (No. 92) dredging the surface with chopped truffles. Place the palates in a buttered sautoir and heat them on a moderate fire; dress in a circle around an empty croustade and fill the croustade with a preparation of supreme sauce, escalops of foies-gras, truffles and mushrooms. Serve more of the supreme sauce (No. 547) separately.