Ragout fin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and halve the onion and lard one half with bay leaf and cloves. Boil up about 3/4 litre of water. Wash the meat. Add meat, larded onion, salt, peppercorns and juniper berries and cook over medium heat for about 30 minutes.

2. 2

   Take the meat out and let it cool down. Pour stock through a sieve and measure 1/4 litre. Melt 25 g fat in a pot, dust flour over it and sweat it. Gradually add the stock, wine, milk and cream, stirring continuously.

3. 3

   Bring to the boil, season with salt, pepper, nutmeg and lemon juice. Simmer for another 5 minutes while stirring. Finely dice 1/2 onion. Clean, wash and halve or quarter the mushrooms. Heat 1 tbsp. fat in a pan.

4. 4

   Sauté the mushrooms for about 3 minutes while turning. Wash the chervil, dab dry and put 2 stems aside. Chop the remaining chervil finely. Add diced onion to the mushrooms and fry for another 2-3 minutes.

5. 5

   Cut the meat into cubes. Blanch peas in salted water for about 2 minutes. Add meat, peas, chervil and mushrooms to the sauce. Cut out the lid of the pies with a sharp knife. Heat up in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 2-3 minutes.

6. 6

   Place the pies on plates and fill with the ragout, pour the rest of the ragout onto the plates. Garnish with chervil.

Nutrition Facts

KCAL
460 kcal

CARBS
25 g

FATS
27 g

PROTEINS
28 g