Ragouts And Garnishes
Description
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Ragouts And Garnishes
Comprising Toulouse ragout.
Financiere do.
Calf's head do. d la Tortue.
Chipolata do.
Strasbourg do. of fat livers.
Perigueux do.
Matelotte do.
Do. Normande do.
Bourguignotte do.
Crayfish do.
Rouenaise do.
Ragout of scollops of sweetbreads.
Ragout of soft roes of mackerel.
Cardinal ragout.
Ragout of scollops of soles.
Parisian ragout.
Ragout of scollops of game, otc.
Do. of larks.
Do. of cock's kernels, d la Soubise.
Ragout of chicken's wings.
Do. of ox palates.
Do. of sheep's tongues, d Vicariate
187. Toulouse Ragout
Prepare some fine large white cocks' combs and kernels, button mushrooms, small scollops of sweetbread, and a proportionate quantity of truffles turned in the shape of scollops or olives ; place these in a small stewpan, and add thereto a small ladleful of Alle-mande or Supreme sauce; toss the whole together over the fire a few minutes, it will then be ready for use.
188. Financiere Ragout
Place in a stewpan a similar ragout to the foregoing, with an equal portion of small quenelles, and add a small ladleful of well-finished Financiere sauce; allow the whole to boil slightly on the fire. Use this ragout for garnishing the remove or entree, as the case may be.
189. Calf's Head Ragout A La Tortue
Put a large gravy-spoonful of fine white cocks' combs into a bain-marie Or stewpan, a similar quantity of cocks' kernels, small truffles, button mushrooms, quenelles, and green gherkins, cut into the shape of olives; to these add a sufficient quantity of Turtle sauce (No. 9) for the purpose, and set the whole on the fire to boil for a minute or two, and serve.
190. Chipolata Ragout
Twist one pound of pork sausages into small round balls, separate these, fry them, and when they are cold, trim and put them into a bain-marie containing a proportionate quantity of cocks' combs and kernels, button mushrooms, truffles, quenelles, carrots, and turnips, turned in the shape of olives, and boiled down in their own glaze, also some round balls of braized streaky bacon, and an equal proportion of chestnuts, pealed and boiled in consomme ; add a ladleful of Financiere sauce (No. 8), a little essence of truffles and mushrooms ; then set the ragout on the fire to boil for two minutes, and serve.
Note. - The above is the simplest mode for preparing this ragout; it is far better, however, that the whole of the ingredients of which this very rich and popular ragout is composed should be kept separately in small stewpans, and be placed alternately in groups about the dish they are meant to garnish and ornament; then the boiling sauce should be poured over the turkey, capon, or poulards, when ready to serve.
191. Strasbourg Ragout Of Fat Livers
Braize a fat liver in some mirepoix (No. 236), take it out to cool, cut it into scollops, and trim them neatly; put them into a small stewpan with some of the mirepoix freed from every particle of far, add a proportionate quantity of scolloped truffles, and just before using these, set them on the stove and boil them down to a glaze; add a sufficient quantity of Financiere sauce, and serve.
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