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Ragoût fin: recipe illustration
Meat

Ragoût fin

A veal, sweetbread and mushroom stew in a smooth, creamy white sauce, slowly simmered with delicate vegetables. A classic dish of French bourgeois cooking, served with rice or pasta.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the veal into 4 cm pieces, salt them and blanch them for 5 minutes in boiling water, then rinse.
  2. Melt the butter in a casserole, add the meat and let it brown lightly without coloring it too much. Sprinkle with flour and stir.
  3. Gradually pour in the veal stock, stirring, then add the carrots, celery and bouquet garni. Cover and simmer for 1 hour.
  4. Meanwhile, sauté the sliced mushrooms and pearl onions in a buttered pan until golden.
  5. Add the mushrooms, onions and peas to the casserole. Continue cooking for 20 minutes over low heat.
  6. Off the heat, thicken the sauce with the egg yolks beaten with the cream, then add the lemon juice, nutmeg and chopped parsley without letting it boil.
  7. Adjust the seasoning and serve hot with white rice.

Variations and tips

Spring version. Add green asparagus cut into pieces at the end for a fresher version.

Using what you have. The pearl onions can be replaced with an onion cut into wedges.

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Original Ecomely recipe.