198. Ragout Of Scollops Of Sweetbreads

First blanch, and then braize, a little white broth, three or more throat sweetbreads, for about twenty minutes; then take them up on a plate, and allow them to cool; cut them into neat scollops and place them in a small stewpan with a small ladleful of any sort of sauce appropriate to the entree which this ragout is intended to garnish.

A similar kind of ragout may be prepared with lambs' sweetbreads, calt"s, sheep's, or lamb's brains.

199. Ragout Of Soft Roes Of Mackerel, Or Other Fish

Parboil the soft roes of six mackerel or carp, in a little boiling water mixed with two spoonsful of French vinegar and a little salt; drain them on a napkin, and put them into a sauta-pan containing some Allemande or Supreme sauce; add some chopped and blanched parsley, and a little nutmeg and lemon-juice; toss the whole gently together over the fire, taking care not to break or bruise the roes, and place them in the centre of the fillets of fish prepared to receive them.

200. Cardinal Ragout

Prepare two dozen small quenelles of lobster, which place in a stewpan, with thirty picked and trimmed prawns' tails, two dozen button mushrooms, and a similar quantity of small round truffles ; to these add a sufficient quantity of cardinal sauce for the remove or entree; then boil the ragout for three minutes on the fire, when it will be ready for use.

201. Ragout Of Scollops Of Soles, Etc

Fillet two pairs of soles, or a proportionate quantity of any other sort of fish, place them in a sauta-pan with some clarified butter, pepper, salt, and lemon-juice; cover them with a round of buttered paper, and set them in the oven for about ten minutes; when they are done, drain them on a napkin, and afterward place them on a dish to put them in the larder to cool; next cut them into neatly-trimmed scollops, and put these into a stewpan; add either some Allemande, Bechamel, Supreme, or Dutch sauce, whichever is most suitable for the kind of fish these scollops are intended to garnish.

202. Ragout Of Scollops Of Salmon Or Trout

These scollops should be prepared in every respect in the same manner as the foregoing, except that, previously to adding the sauce a little lobster butter, cayenne, and lemon-juice should be mixed in.

203. Parisian Ragout

An equal quantity of trimmed crayfish tails, button mushrooms, small round truffles, and cocks' kernels should be put into a stewpau containing some Parisian sauce (No. 40); make the ragout hot previously to using it.

204. Ragout Of Scollops Of Poultry Or Game

Fillet one or more heads of poultry or game, according to the quantity of ragout required; trim, and place them in a sauta-pan with a little clarified fresh butter, season with a little salt, cover them with a buttered paper, and set them over a moderate fire to simmer ; as soon as they become firm and white on the under side, turn them over that they may be effectually done through, taking care that they do not become brown; then drain them on a napkin, and cut them on the slant into scollops, trim them neatly, and put them into a stewpan with some Allemande, Bechamel, or Supreme sauce, previously reduced with either an essence of fowl or game, as the case may be, according to the nature of the scollops, whether of poultry or game.