Ox Palate with Sauce Poulette à la Paysanne

Ingredients

• ox palate
• salt (for the water)
• sauce Poulette
• hard-boiled eggs

Instructions

1. Slice the ox palate into a julienne of medium thickness.
2. Heat it in lightly salted water.
3. Drain it thoroughly.
4. Toss it in a sauce à la Poulette.
5. Arrange it in a timbale with a border of hot hard-boiled egg quarters.