Escalops of Beef Palates with Puree of Chestnuts

Prepare and cook the beef palates the same as for palates a la bechamel (No. 1326); when cold and pressed cut them into oblongs two and three-quarters inches by one and one-half inches. Cover both sides of the pieces with a layer of delicate chicken quenelle forcemeat (No. 89), mixing in with it an equal quantity of cooked fine herbs (No. 385). Dip in eggs and fresh bread-crumbs, and fry them to a fine color. Dress them crown-shaped, and garnish the center of the crown with a consistent puree of chestnuts (No. 712).