Ox Palate à la Dunoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ox palate
- butter
- breadcrumbs
- sauce Rémoulade
Instructions
- Divide the ox palate into rectangles.
- Coat them with butter and breadcrumbs.
- Grill them gently.
- Serve a well-seasoned sauce Rémoulade separately.