Ragoutaut

Ingredients

• Place a saucepan over the fire with 1 oz. of butter
• and 1 tablespoonful of flour
• add 1/2 pint of boiling milk
• 1/2 teaspoonful nutmeg
• 1 gill of mushroom liquor
• 1 whole peppercorns
• 1 even teaspoonful salt
• season 1 chicken liver with salt and pepper
• stew also 1/2 pt. of canned mushrooms
• add from 2 to 4 tablespoonfuls of cream

Method

1. 1

   Melt butter and flour, add boiling milk, nutmeg, mushroom liquor, peppercorns, and salt.

2. 2

   Cook for 5 minutes, strain, and fry chicken liver.

3. 3

   Stew mushrooms in butter, cut into pieces, and combine with cooked chicken meat.

4. 4

   Add to sauce, fill into shells, sprinkle with crumbs, and bake until light brown.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 24. The excerpt below is the record exactly as published.

Ragoutaut. Place a saucepan over the fire willi i oz. of butter and i tablespooiiful of flour ; stir and cook 3 minutes; add J^ of a pint of boiling milk, a small bouquet, }^ teaspoonful nut- meg, t gill of mushroom liquor, i z whole peppercorns, i even teaspoonful salt j cook 5 minutes, then strain into a clean saucepan. Season i chicken liver with salt and pep- per; fry it 5 minutes in butter; stew also % pt. of canned mushrooms 10 minutes in i oz. of butter; then cut into small pieces; cut also the liver fine, add to this i pint of cooked chicken meat ; add the 3 ingredienls to the sauce; add from 2 to 4 tablespoon fu Is of crea

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