Ragout of Pullet Pinions

Ingredients

• a dozen pinions of good fat pullets
• a small chopped onion
• some butter
• a pinch of flour
• moisten with a little white wine
• some browned gravy, or some broth
• a dozen small scalded and trimmed lambs' sweetbreads
• a few small pieces of veal (blanched)
• two handfuls of green peas
• a few tomatoes which have been cut in halves

Method

1. 1

   Singe and half bone pinions, press farced meat inside.

2. 2

   Fry with onion and butter until pale brown.

3. 3

   Sprinkle with flour, moisten with wine and gravy, stir over moderate heat.

4. 4

   Add sweetbreads, veal, and peas, cook gently.

5. 5

   Add roasted tomatoes at the end and serve with rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 153. The excerpt below is the record exactly as published.

Ragout of Pullet Pinions. Get a dozen pinions of good fat pullets ; singe and half bone them, press some farced meat into the hollow; put them into a stewpan with a small chopped onion and some butter, and fry to a pale brown colour ; sprinkle over a pinch of flour, moisten with a little white wine, some browned gravy, or some broth, and stir them over a moderate fire. When about done, add a dozen small scalded and trimmed lambs' sweet- breads, a few small pieces of veal (blanched), and two handfuls of green peas ; continue cooking gently. At the last add to the ragout a few tomatoes which have been cut in halves

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