Palate of Beef Garnishing a la Mancelle in Cases

After the palates of beef (No. 1326) are cooked, put them under a weight to get cold, then cut out of them round pieces an inch in diameter, sufficient to have a pound. Set these into a saucepan with half a pound of mushrooms and four ounces of truffles both sliced and of the same diameter as the palates, add six gills of espagnole (No. 414), one of tomato sauce (No. 549), the juice of a lemon and one tablespoonful of meat glaze (No. 401). With this preparation fill some small china cases, or else oiled paper ones dried in the oven, dredge bread-crumbs over the tops, also grated parmesan cheese, pour on a little melted butter and set them in the oven to brown.