Fricassee or Ragout

Ingredients

• one or more egg yolks
• the gravy belonging to the dish
• a little parsley
• chives
• or shallot
• pepper
• salt
• buttered toast
• crumbs
• A few drops of lemon juice

Method

1. 1

   Mix the egg yolks with the gravy and seasonings, stir over the fire until thick.

2. 2

   Turn out and cool.

3. 3

   Pile on buttered toast, brush with egg and sprinkle with crumbs, or cover with whipped egg white seasoned with parsley and pepper, then bake until hot and colored.

4. 4

   Squeeze lemon juice over before serving.

Nutrition per serving

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.

ricassee, or ragout, with a little parsley, chives, or shallot, pepper and salt. Mix this with one or more egg yolks, add the gravy belonging to the dish, and stir it all over the fire till thick, then turn it out and leave till cold. Now pile it up on buttered toast, and either brush it over with egg and strew it with crumbs, or cover it with the white of the egg used (whipped to a stiff froth, and seasoned with minced parsley and coralhne pepper), and set it in the oven till quite hot and nicely coloured. A few drops of lemon juice

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