Financière Ragout

Ingredients

• two cocks'-combs
• four tablespoonfuls of chopped truffles
• a cupful of mushrooms, cut into dice
• one pair of sweetbreads, boiled and cut into dice
• half a pint of small chicken quenelles
• one pint of Spanish sauce
• half a gill of Madeira
• one teaspoonful of salt

Method

1. 1

   Put all the ingredients in a stew-pan, and simmer for ten minutes.

2. 2

   This ragout is used with fillets of poultry and game, with quenelles, as a filling for a timbale, etc.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 238. The excerpt below is the record exactly as published.

Financidre Ragout. Use two cocks'-combs, four table-spoonfuls of chopped truffles, a cupful of mushrooms, cut into dice, one pair of sweetbreads, boiled and cut into dice, half a pint of small chicken quenelles, one pint of Spanish sauce, half a gill of Madeira, and one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.