Make a thin paste with flour, the yolks of the eggs, Chablis, and a little salt. Mix this up well, and if it is too thick add a little water. Beat up the whites of the eggs into a snow. In the meantime blanch a sweetbread, calf's brain, and a few bits of cooked ox palate; boil them all up with a bunch of herbs; cut them into pieces about the size of a walnut, and dip them into the paste so that each piece is well covered, then dip them into the beaten-up whites of egg, and fry them very quickly in butter. This fry is generally served with a garnish of French beans, which should not be cut up, but half boiled, then dried, floured over and fried together with the other ingredients. The ox palates should be boiled for at least six hours before you use them in this dish.