Veal Palates, Epicurean Style

Fry one coffesspoonful of finely chopped blanched shallots in very hot butter; add to it a few mushroom heads and braised lamb's noisettes free from fat; fry together for a minute, seasoning with salt and prepared red pepper (No. 168). Moisten with cream and a little bechamel (No. 409) then lay in the veal palates prepared as for a la Sevigne (No. 1539) and cut round-shape an inch and a quarter in diameter and let simmer for five minutes; finish with a little butter and serve very hot.