Attereaux of Beef Palate

Obtain some round tin cases, two and one-quarter inches deep, the bottom being one and three-eighths inches in diameter, while the top is an inch and five-eighths; the bottom must be perforated with a hole so as to allow the skewer to pass through and fasten on to a piece of bread. Cut some rounds of well pressed beef palate, one inch and a quarter in diameter by three-sixteenths of an inch in thickness; have as many pieces of truffles and mushrooms, both of them an eighth of an inch thick, and seven-eighths of an inch in diameter. Reduce an allemande sauce (No. 407), with some jelly. Run on to small silver skewers, first a piece of palate, then alternate with a piece of mushroom, then another round of palate and truffle; set each skewer into a round case, and fill them up with the partly cold prepared sauce; when cold, unmold by dipping in hot water, dip in beaten eggs, then roll them in bread-crumbs, and fry to a fine color; serve on folded napkins.