RAGOUT OF SCALLOPS OF POULTRY OR GAME

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Fillet one or more heads of poultry or game, according to the quantity of ragout required.
  2. Trim the fillets and place them in a sauta-pan with a little clarified fresh butter.
  3. Season with a little salt.
  4. Cover them with a buttered paper.
  5. Set them over a moderate fire to simmer.
  6. As soon as they become firm and white on the under side, turn them over that they may be effectually done through, taking care that they do not become brown.
  7. Drain them on a napkin.
  8. Cut them on the slant into scallops.
  9. Trim the scallops neatly.
  10. Put the scallops into a stewpan with some Allemande, Béchamel, or Suprême sauce, previously reduced with either an essence of fowl or game, as the case may be, according to the nature of the scallops, whether of poultry or game.
Original Text
RAGOUT OF SCALLOPS OF POULTRY OR GAME. FILLET one or more heads of poultry or game, according to the quantity of ragout required; trim, and place them in a sauta-pan with a little clarified fresh butter; season with a little salt; cover them with a buttered paper, and set them over a moderate fire to simmer; as soon as they become firm and white on the under side, turn them over that they may be effectually done through, taking care that they do not become brown; then drain them on a napkin, and cut them on the slant into scallops, trim them neatly, and put them into a stewpan with some Allemande, Béchamel, or Suprême sauce, previously reduced with either an essence of fowl or game, as the case may be, according to the nature of the scallops, whether of poultry or game.
Notes
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