These pork palettes are cured pork shoulder, like small, uncooked hams. Deviled, means that they have been en-robed in mustard and loosely wrapped in a thin, fatty, sausage-like casing. The ones I bought from the traiteur were about the size of baseballs, maybe a little smaller. 4 palettes serve 2 people.
I imagine that you could duplicate the cut by buying some cured, uncooked pork, thickly spreading it with mustard and then wrapping it in bacon. In fact, I’m going to try that one day just to see if I’m right. But not today. Today I’m shirking
For instance, did I make those lentils from scratch? Not exactly. I did slice some carrots, celery and shallots, sauteed them in butter and then poured in my frozen lentils with bacon that I was clever enough to buy at Picard’s, the king of frozen foods in France. Very pretty, no?
As for the palettes, all I had to do was put the plastic container they came in directly into a 400 degree oven for 30 minutes. Et voila! Hearty peasant food with a touch of elegance.