Ragout a la Financiere

Ingredients

• a shoe of raw ham
• a bunch of herbs
• a mushroom
• glass of white wine
• glass of stock
• pepper

Method

1. 1

   Cut the ham into very small pieces; put it in a stewpan with herbs, mushroom, white wine, stock, and pepper.

2. 2

   Boil until reduced to half its original quantity; pass through a sieve.

3. 3

   In another saucepan, blend flour and butter, add a little stock, and cook until reduced to half.

4. 4

   Combine the two sauces and warm in this sauce some foie gras, cooked cocks’ combs, truffles, mushrooms, and fonds d’artichauds.

5. 5

   Serve alone or as a garnish.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 44. The excerpt below is the record exactly as published.

Ragout a la Fiuanciere. Cut a shoe of raw ham in very small pieces ; put it in a stewpan, with a bunch of herbs, a mushroom, glass of white wine, glass of stock, and some pepper

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