Ragout Fin Recipe
Ragout Fin has a supreme taste. Ragout Fin gets its taste from Veal tongue, mixed with flour and mushrooms, flavored with lemon juice. Ragout Fin is inspired by many restaurants across the world.
Ingredients
| 1 small veal tongue | ||
| 1 veal sweetbread | ||
| Lemon juice | 1 Tablespoon (Soup greens) | |
| Butter | 2 Ounce (Soup greens) | |
| Flour | 2 Ounce (Soup greens) | |
| 2 egg yolks, slightly beaten | ||
| 1 anchovy fillet, chopped | ||
| Capers | 1 Teaspoon (Soup greens) | |
| Mushrooms | 1 Can (10oz), chopped (Soup greens) | |
Directions
Cover tongue and soup greens with salted water in a kettle.
Cook, covered, until tongue is tender.
Let cool in the broth, then remove skin from tongue.
Remove membrane from sweetbread and simmer in enough salted water to cover (lemon juice added) until tender.
Cut sweetbread and tongue into cubes.
Melt butter in a skillet; stir in flour.
Cook and stir until flour is lightly browned.
Blend in 3 cups (3/4 liter or 1 1/2 pints) broth or bouillon and bring to boiling, stirring constantly until sauce is thickened.
Blend egg yolks into sauce.
Add anchovy fillet, capers, mushrooms and meat.
Cook, covered, until tongue is tender.
Let cool in the broth, then remove skin from tongue.
Remove membrane from sweetbread and simmer in enough salted water to cover (lemon juice added) until tender.
Cut sweetbread and tongue into cubes.
Melt butter in a skillet; stir in flour.
Cook and stir until flour is lightly browned.
Blend in 3 cups (3/4 liter or 1 1/2 pints) broth or bouillon and bring to boiling, stirring constantly until sauce is thickened.
Blend egg yolks into sauce.
Add anchovy fillet, capers, mushrooms and meat.
Chef
