Tourte of Palate of Beef, Parisian Style

Prepar, cook and press the palates of beef as described in a la bechamel (No. 1326), then cut them in one and a half inch squares. Heat half a pound of lard, brown in it two ounces of finely chopped onions, and half a pound of chopped mushrooms; add the palates, season with salt, pepper, chopped chives and parsley; drain off the grease, and add to it half its quantity of godiveau forcemeat (No. 82) quenelles and increase the garnishing by adding and espagnole sauce (No. 414) finished with Madeira. Prepare an empty tart, ancient style (No. 174); when the tart is done, raise up the cover, remove the paper pad, and fill the interior with the above garnishing, and replace the cover before serving.