Ragout fin

Ragout fin [ ʁaɡufɛ ] (from French ragoût fin, " fine stew ") is a usually with served as a starter stew of classical German, especially the Berlin cuisine white meat and giblets in a white sauce.

Is prepared from veal ragout fin, sweetbreads, brain, tongue and spinal cord and chicken breast, depending on the recipe and fish, all cooked in a light vinegar water or gently steamed in butter and cut into small cubes. The second component is a white sauce made from lighter roux, broth, white wine, anchovies, lemon juice, cream and sauteed mushrooms which is alloyed with egg yolk. Cubes and sauce are mixed, heated in a water bath and then baked in the shells of scallops, serving bowls or vol - au-vents ( puff pastry shapes ) with bread crumbs, cheese and butter. Ragout fin is subsequently seasoned to taste with Worcestershire sauce and lemon juice.

The now offered tinned Ragout fin does not usually include offal, but only poultry and veal or poultry and veal products.