ROUENAISE RAGOUT

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (14)

ragout

oysters ↝ Oysters, raw [Shellfish]
muscles
shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
quenelles of lobster

sauce

liquor of the muscles, oysters, and mushrooms ↝ Oysters, raw [Shellfish]
two glasses of French white wine ↝ Wine, white [Wine]
a small ladleful of Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

garnish

About a dozen smelts ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]

finishing

a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (9)

Prepare an equal proportion of oysters, muscles, and shrimps.
Add some button mushrooms and quenelles of lobster to the shell-fish.
Make the sauce: reduce some of the liquor of the muscles, oysters, and mushrooms with two glasses of French white wine and a small ladleful of Velouté sauce.
Finish the sauce by mixing in four yolks of eggs, a pat of butter, and a little cream.
Stir the sauce on the stove-fire till it boils.
Pass the sauce through a tammy onto the ragout.
Prepare about a dozen smelts, trussed in the same manner as whitings for frying, and boiled in a little salt and water, afterwards skinned and glazed.
Garnish round the fish with the prepared smelts before sending to table.
Add a spoonful of chopped and blanched parsley and the juice of half a lemon to the ragout before sending to table.

Original Text

ROUENAISE RAGOUT.
PREPARE an equal proportion of the following shell-fish—oysters, muscles, and shrimps; to these add some button mushrooms and quenelles of lobster, and moisten the ragout with a sauce made in the following manner: reduce some of the liquor of the muscles, oysters, and mushrooms, with two glasses of French white wine, and the addition of a small ladleful of Velouté sauce; finish by mixing in four yolks of eggs, a pat of butter, and a little cream; stir the sauce on the stove-fire till it boils, and then pass it through a tammy on to the ragout. Before sending to table, add a spoonful of chopped and blanched parsley, and the juice of half a lemon.
About a dozen smelts, trussed in the same manner as whitings for frying, and boiled in a little salt and water, and afterwards skinned and glazed, should be prepared to garnish round the fish with which the Rouenaise ragout is served.

Notes

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