RICHELIEU RAGOUT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 quenelles
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
quenelle force-meat
for the sauce of the ragout
ragout
Instructions (6)
  1. Prepare some quenelle force-meat of chicken.
  2. Incorporate with it two spoonfuls of brown purée of onions before moulding the quenelles.
  3. Mould two dozen small quenelles.
  4. Poach them.
  5. After draining them on a napkin, put them into a small stewpan, with a dozen white cocks' combs and a few scallops of fat livers.
  6. Add to these the remainder of the brown purée of onions, which must be no thicker than sauce.
Original Text
RICHELIEU RAGOUT. PREPARE some quenelle force-meat of chicken, and before moulding the quenelles, incorporate with it two spoonfuls of brown purée of onions (of which there must be prepared a sufficient quantity for the sauce of the ragout); mould two dozen small quenelles, poach them and, after draining them on a napkin, put them into a small stewpan, with a dozen white cocks' combs and a few scallops of fat livers; to these add the remainder of the brown purée of onions, which must be no thicker than sauce. This ragout may be used for garnishing boudins à la Richelieu, or any entrées of poultry or game that are bread-crumbed and broiled.
Notes
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