Museau et Palais de Bœuf (Ox Muzzle and Palate)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ox muzzle and palate
- Blanc léger (light cooking blanc)
- Onion
- Parsley
- Oil
- Vinegar
Instructions
- Blanch the muzzle and palate, refresh them and scrape them clean.
- Cook them in a light Blanc, then leave them to cool.
- To serve, slice them very finely.
- Flavour with chopped onion and parsley, and season with oil and vinegar.