Palate (abat): The palate is a fleshy membrane of the upper part of the oral cavity (palatal vault) of slaughter animals, classified as red offal. Very esteemed until the XNUMXth century, the beef (and sometimes also mutton) palate was disgorged, blanched and refreshed, detailed then accommodated in frits, gratin, Lyonnaise, etc.
Today, it is sometimes used as a supplement in the preparation of beef muzzle.
Nowadays, it tends to reappear in the arms ...
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