Having prepared four palates as in the last, cut each in three, of an
oval shape, each piece to be about the size of a fillet of fowl, then
put a teaspoonful of chopped eschalots in a stewpan with a very small
piece of butter, stir a few minutes over a slow fire, add a quart of
white sauce (No. 7), and reduce it till becoming thick, keeping it
stirred, then take it off the fire, add the yolk of two eggs, stir very
quickly, and season with a little pepper, salt, and chopped parsley;
then take each piece of palate singly on a fork and dip in the sauce,
when well covered lay it on a dish to get cold; when all done, and half
an hour before dinner-time, dip them into three eggs well beaten
together, then into bread-crumbs, then into the eggs and bread-crumbs
again, beat lightly with a knife, and fry them a nice colour in very
hot lard; serve with a sauce ravigote (No. 44) under, and dress them in
crown upon a border of mashed potatoes.