Ragout Fin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g chicken fillet (s) or veal
- 1 liter chicken broth
- 40 g butter or mararine (3 - 4 tablespoon)
- 50 g flour (2 - 3 heaped tablespoons)
- 100 g mushrooms steamed or canned
- 1 teaspoon lemon juice
- 6 tablespoon white wine
- salt
- pepper
- Worcester sauce
- 30 g cheese, rated or parmesan
- Butter flakes
Print Recipe
Pin Recipe Instructions
- Rinse the meat under cold running water and cook it in the poultry stock (so that it is still juicy). Cut the meat into very small cubes.
- Melt the butter and heat the flour while stirring until it is light yellow. Pour in 3/8 liter of the poultry stock, beat through with a whisk (make sure that there are no lumps), bring to the boil and cook for approx. 5 minutes.
- Cut the mushrooms into small pieces, add to the sauce with the meat and briefly bring to the boil. Add lemon juice and white wine, season with salt and pepper. Fill the (creamy) mixture into ten ragoût-fin molds, sprinkle with grated cheese, put flakes of butter on top and put the molds on the wire rack in the oven at 220 - 240 ° C for approx. 15 minutes.
- Before eating, season to taste with lemon juice and Worcester sauce.
- Tip: You can also make the broth yourself. Put the meat with 1 bunch of soup greens in ¾ liters of boiling salted water and cook until done, then pour through a sieve.
- Puff pastry pies can also be used instead of ragoût-fin molds.
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