Recipe: Beef Palate Crépinettes

The day before

1- Cook your beef cheeks in your broth (or add carrots, onions, leek and bouquet garni, salt and pepper) cook for 3 hours at very low boil, constantly skimming.

2- Meanwhile, in a saucepan melt a knob of butter and a little oil, add your onions, salt, pepper, add the garlic, a little nutmeg and the powdered bay leaf and let it stew for 45 minutes very gently, stirring constantly, then leave half in your saucepan and reserve the other on a small plate.

3- In the onions remaining in your saucepan add a little of your cooking broth and moisten to level, let reduce completely then off the heat and quickly pour in your egg yolks, stir well and transfer to a bowl, this will be your filling.

4- Your beef cheeks are cooked, remove the meat and cut into batons 5cm long by 2cm thick.

5- Prepare your béchamel then incorporate the remaining onions and cook for 20 minutes gently then transfer.
The next day:

6- Place your meat batons in the middle of each square of caul fat, add a small spoon of your filling on each one then roll your crépinettes.

7- In a large pan or on a griddle brown your crépinettes, removing the fat as you go until they have the appearance of a fried pastry, then place them on absorbent paper.

8- Bring your sauce to a boil, add 2 spoonfuls of fresh cream, taste the seasoning, there you have made a soubise sauce.

9- On each hot plate pour a small ladle of sauce and place your crépinettes on top.
This was made "live" especially as part of the Alexandre Dumas festival in Villers Co