Prepare four palates of beef as before, which cut into twelve oval
pieces, have ready some forcemeat (No. 120), place a little on the
bottom of a sauté-pan in a circle (the size you require your entrée),
then cover each piece of palate with the remainder, and dress them in a
crown upon the forcemeat in the sauté-pan; egg and bread-crumb, place
them in a moderate oven for three quarters of an hour, if getting too
much colour cover some paper over; when done, detach it from the
sauté-pan with a thin long knife, and with a fish-slice remove it into
your dish, sauce over with a sauce Italienne (No. 30), and serve. Should
you have a silver dish for au gratins, it would be preferable to dress
it upon that, as it would not require moving.