Allumettes de palais de boeuf (Ox palate matchsticks) are thin strips of beef which are battered then fried and served hot. A ox palate is the meat from the roof of a cow’s mouth.
To make, skin two ox palates which have previously been cooked tender by two to three hours of simmering. Cut the meat into matchstick size strips, then marinate for several hours in a marinade made from whole green onion bulbs, sprigs of parsley, and either lemon juice or vinegar with some salt in it. Make a batter from 2 handfuls of flour, 1 tablespoon olive oil, a little salt, and enough beer to make a batter with the consistency of thick cream. Drain the strips of palate well, dip them in the batter, and fry in hot oil until the batter is golden brown. Serve piping hot.
New Larousse Gastronomique. Paris: Librairie Larousse. English edition 1977. Citing “La Cuisine bourgeoise. Paris. 1769.