Have prepared four palates, which cut into twelve oval pieces, put two
tablespoonfuls of salad-oil in a deep sauté-pan, with four of chopped
onions, stir with a wooden spoon five minutes over a sharp fire, then
pour off as much of the oil as possible, add a quart of white sauce (No.
7), a tablespoonful of chopped parsley, and one of chopped mushrooms,
with six of white stock, boil altogether five minutes, keeping it
stirred; add a little grated nutmeg, then put in your pieces of palates,
boil a few minutes longer, and turn the whole on a dish to get cold;
finish dressing, and serve as directed for aiguillettes de langue de
bœuf (No. 643).