Chipolata Ragout

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
main ingredients
sauce and flavoring
Instructions (11)
  1. Twist one pound of pork sausages into small round balls.
  2. Separate these balls.
  3. Fry the sausage balls.
  4. When they are cold, trim them.
  5. Put the trimmed sausage balls 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.
  6. Add some round balls of braised streaky bacon.
  7. Add an equal proportion of chestnuts, peeled and boiled in consommé.
  8. Add a ladleful of Financière sauce (No. 32).
  9. Add a little essence of truffles and mushrooms.
  10. Set the ragout on the fire to boil for two minutes.
  11. Serve.
Original Text
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, peeled and boiled in consommé; add a ladleful of Financière sauce (No. 32), 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 separate
Notes
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