PERIGUEUX RAGOUT

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

scollops of fat livers ↝ Liver, chicken [Liver and organ meats]
truffles
small quenelles
cocks' combs
kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a ladleful of Périgueux sauce (No. 23) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Prepare some scollops of fat livers, and truffles, as for the foregoing ragout.
Add to these some small quenelles, cocks' combs and kernels, and some button mushrooms.
Add a ladleful of Périgueux sauce (No. 23).
Boil the whole together for two or three minutes.

Original Text

PERIGUEUX RAGOUT.
PREPARE some scollops of fat livers, and truffles, as for the foregoing ragout; to these add some small quenelles, cocks' combs and kernels, and some button mushrooms; then add a ladleful of Périgueux sauce (No. 23), and boil the whole together for two or three minutes.

Notes

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