Beef Muzzle and Palate

Name: Beef Muzzle and Palate
Cuisine: France
Ingredients: beef muzzle and palate; blanc (light poaching liquid); onion, minced; parsley, minced; oil; vinegar

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

beef muzzle and palate
blanc (light poaching liquid)
onion, minced
parsley, minced
oil
vinegar

Instructions

Blanch the beef muzzle and palate, then refresh under cold water and scrape clean. Cook gently in a light blanc (poaching liquid with onion, carrot, and bouquet garni) until tender, then allow to cool completely.
To serve: Slice very thinly. Dress with minced onion and parsley, then season to taste with oil and vinegar.