REGENT'S RAGOUT

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (11)

an eel, cut it into scollops ↝ Fish, eel [Fish]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
cocks' combs
small round truffles
small quenelles of whiting coloured with lobster coral
a small ladleful of Regency sauce (No. 49) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Fillet an eel, cut it into scollops.
Simmer these scollops in a stewpan with a little butter, chopped parsley, lemon-juice, pepper, and salt.
When done, drain the scollops on a napkin.
Put the drained scollops into a stewpan containing an equal proportion of button mushrooms, cocks' combs, small round truffles, and small quenelles of whiting coloured with lobster coral.
Add a small ladleful of Regency sauce (No. 49) to these ingredients.
Allow the ragout to boil up on the stove-fire.
Use it for garnishing the dish it is intended for.

Original Text

REGENT'S RAGOUT.
FILLET an eel, cut it into scollops, and simmer these in a stewpan
with a little butter, chopped parsley, lemon-juice, pepper, and salt;
when done, drain the scollops on a napkin, and then put them into
a stewpan containing an equal proportion of button mushrooms,
cocks' combs, small round truffles, and small quenelles of whiting co-
loured with lobster coral; to these add a small ladleful of Regency
sauce (No. 49), then allow the ragout to boil up on the stove-fire, and
use it for garnishing the dish it is intended for.

Notes

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