Ragout fin

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Ragout fin (French for fine ragout) is a time-consuming entrée. Its origin in France is not confirmed but the dish is well-known in Germany.

The main essence of Ragout fin consists of veal, sweetbread, calf brain, tongue and bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter. The second part is Roux, mixed with stewed button mushrooms and thickened with yolk.

Dice and sauce are mixed, heated in water and finally scalloped with Parmesan and butter. Ragout fin is to be flavoured with worcestershire sauce afterwise.

Today, Ragout fin is most likely to be found canned, being prepared significantly different from the original recipe. As substitute for veal, offal and fish, chicken puree, thickened with egg white is commonly used.

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