Shells of Beef Palates a la Mariniere

Have some beef palates cooked and pressed as explained for a la bechamel (No. 1326), cut them in fillets of a quarter of an inch square by one inch in length. Place in a saucepan two ounces of butter, and some finely chopped shallots and mushrooms; moisten with a little white wine, add a little veloute sauce (No. 415), reduce, season to taste, then add the beef palates, heat and thicken the sauce with egg-yolks and cream. Butter well some shells (Fig. 438), besprinkle over with bread-crumbs and fill them with the above preparation, keeping them slightly dome-shaped on top. Cover with bechamel sauce (No. 409), dredge over some grated bread-crumbs and parmesan cheese, and pour melted butter over the top. Brown them nicely in a warm oven and arrange them on a napkin with green sprigs of parsley around.