Ragout fin in Husoheln (Ragout fin in Scallops)

Ingredients

• 2 calves^ brains
• I „ tongue
• 8 yolks of eggs
• 10 button mushrooms
• Lemon juice to taste
• 2 oz. butter
• 1 pint thick white sauce.
• 3 Sardellen
• 2 to 3 tablespoonsful whiite wine
• I oz.gratedParmesan cheese
• I teaspoonful' capers

Method

1. 1

   Boil the brains, tongue and sweetbread.

2. 2

   Then cut the tongue into narrow strips, the sweetbread into dice, and divide the brains into small pieces with a spoon.

3. 3

   Make a pint of thick white sauce, flavour with wine, lemon juice, chopped mushrooms, Sardellen and capers, and stir in the yolks of eggs.

4. 4

   Pour the sauce over the meat.

5. 5

   Butter the shells, strew breadcrumbs in them, then fill up with the ragout, putting on top of each shell another sprinkling of breadcrumbs and Parmesan cheese.

6. 6

   Bake in a hot oven for a few minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 46. The excerpt below is the record exactly as published.

Ragout fin in Husoheln. (Ragout fin in Scallops.) Quantity for 12 Scallop Shells. 2 calves^ brains. I „ tongue. \ lb. calves' sweetbread. 8 yolks of eggs. 10 button mushrooms. Lemon juice to taste. 2 oz. butter. 1 pint thick white sauce.^ 3 Sardellen. 2 to 3 tablespoonsful whiite wine. I oz.gratedParmesan cheese. I teaspoonful' capers

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