Ragout a la Deutsch

Ingredients

• One-half pound of sliced raw tenderloin of beef
• three lamb kidneys
• season with salt and pepper
• two cups of brown gravy
• one cup of saute potatoes

Method

1. 1

   Fry beef and lamb kidneys in hot butter.

2. 2

   Remove meat, add shallots and green pepper to the butter, simmer, then add brown gravy and saute potatoes.

3. 3

   Mix with meat, but do not allow to boil.

4. 4

   Serve from deep dish or casserole.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 283. The excerpt below is the record exactly as published.

Ragout a la Deutsch Coffee Roquefort cheese Crackers Coffee DINNER Potage Faubonne Medallion of sole, St. Victor Roast squab Asparagus Hollandaise Duchess potatoes Rpmaine salad Pineapple water ice Assorted cakes Coffee Scrambled eggs with fine herbs. Add to the eggs some fine cut chives, parsley and chervil. Croustade Cancalaise. Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs. Consomme Fleury. Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consomme. Ragout a la Deutsch, One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of saute potatoes

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