Bouchees of Beef Palates

Chop up two cold cooked beef palates into very small pieces and put them into
a saucepan with one-third of their bulk of chopped cooked mushrooms; pour a few
tablespoonfuls of very good bechamel sauce into another saucepan, reduce it, stirring
continually, and adding gradually one-half teacupful of melted glaze. Add it to
the salpicon of palates and mushrooms, and put the saucepan containing them into
the bain-marie to keep hot. Have ready some bouchees cases, made of puff paste,
remove the top, put in some of the mixture, cover them over, arrange on a napkin
spread on a dish and serve.