Ragout Fin - recipe from 1884

Time

Total preparation time: 1 hr. 15 min.

For those who want something special, the recipe from the cookbook of my great-grandmother from 1884.

ingredients

veal
veal tongue
Calf's milk (sweetbreads)
mushrooms

preparation

After cooking the veal and the tongue, blanching the milk, it is cut into small cubes.

Now prepare a thick sauce; Sweat flour in butter, pour it with the broth, season it with half a lemon juice, anchovy butter, nutmeg, a little white wine, alloy with egg yolks, pour the ragout in, swirl well, finally pour over Crab butter, Parmesan cheese at will.

Either this ragout is baked in bowls in the oven to beautiful color, or it is poured into a rice edge.