TOULOUSE RAGOUT

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (7)

large fine white cocks' combs
kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
small scollops of sweetbreads ↝ Sweetbreads [Liver and organ meats]
a proportionate quantity of truffles turned in the shape of scollops or olives
a small ladleful of Allemande or Suprême sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a small ladleful of Allemande or Suprême sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

place these in a small stewpan
add thereto a small ladleful of Allemande or Suprême sauce
toss the whole together over the fire a few minutes
it will be then ready for use

Original Text

TOULOUSE RAGOUT.
PREPARE some large fine white cocks' combs and kernels, button mushrooms, small scollops of sweetbreads, and a proportionate quantity of truffles turned in the shape of scollops or olives; place these in a small stewpan, and add thereto a small ladleful of Allemande or Suprême sauce, toss the whole together over the fire a few minutes, it will be then ready for use.

Notes

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