CARDINAL RAGOUT

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 3 min Total: 3 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

two dozen small quenelles of lobster
thirty picked and trimmed prawns' tails ↝ Chicken, tail [Chicken, whole pieces]
two dozen button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a similar quantity of small round truffles
a sufficient quantity of cardinal sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Place the lobster quenelles, picked and trimmed prawns' tails, button mushrooms, and truffles in a stewpan.
Add a sufficient quantity of cardinal sauce.
Boil the ragout for three minutes on the fire.
The ragout will be ready for use.

Original Text

CARDINAL RAGOUT.
PREPARE two dozen small quenelles of lobster, which place in a stewpan with thirty picked and trimmed prawns' tails, two dozen button mushrooms, and a similar quantity of small round truffles; to these add a sufficient quantity of cardinal sauce for the remove or entrée; then boil the ragout for three minutes on the fire, when it will be ready for use.

Notes

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