Ragout fin (French for ''fine ragout'') is a time-consuming
entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonym ...
. Its origin in France is not confirmed, and it appears to have been created by Huguenot immigrants in Berlin.
A similar dish is in East Germany known as Würzfleisch, which uses pork or chicken instead of veal.
The main essence of ''Ragout fin'' consists of
veal,
sweetbread
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (french: ris de veau, es, hígado) or lamb (). Sweetbreads have a ri ...
, calf
brain
A brain is an organ that serves as the center of the nervous system in all vertebrate and most invertebrate animals. It is located in the head, usually close to the sensory organs for senses such as vision. It is the most complex organ in a ve ...
,
tongue
The tongue is a muscular organ in the mouth of a typical tetrapod. It manipulates food for mastication and swallowing as part of the digestive process, and is the primary organ of taste. The tongue's upper surface (dorsum) is covered by taste ...
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
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cook ...
, mixed with stewed
button mushroom
''Agaricus bisporus'' is an edible basidiomycete mushroom native to grasslands in Eurasia and North America. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature ...
s and thickened with
egg yolk.
Dice and sauce are mixed, heated in water and finally scalloped with
Parmesan
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months.
It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' ...
and butter. Some
Worcestershire Sauce is usually added.
Today, ''Ragout fin'' is most likely to be found canned, being prepared significantly different from the original recipe. As substitute for veal,
offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
and fish, chicken
puree, thickened with
egg white is commonly used. After the late-1980s
BSE
BSE may refer to:
Medicine
* Bovine spongiform encephalopathy, also known as mad cow disease, a neurodegenerative disease of cattle
* Breast self-examination
Stock exchanges
* Bahrain Stock Exchange, Bahrain
* Baku Stock Exchange, Azerbaijan
* B ...
epidemic, the use of calf brain has become unusual even in high-quality Ragout fin.
See also
*
List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
*
List of veal dishes
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal come ...
References
{{Beef
French soups
Veal dishes