ragout fin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the onion and lard it with laurel and cloves. Boil 1 litre of water. Wash the meat. Add meat, onion, salt, peppercorns and juniper berries and cook over medium heat for about 30 minutes. Take the meat out and let it cool down. Pour stock through a sieve and measure 1/2 litre

2. 2

   Melt 50 g fat in a pot, dust flour over it and sauté. Gradually add stock, wine, milk and 50 g cream, stirring continuously. Bring to the boil, season with salt, pepper, nutmeg and lemon. Simmer for another 5 minutes while stirring

3. 3

   Peel and finely dice the shallots. Clean, wash and slice the mushrooms. Heat 1 tablespoon of fat in a frying pan. Sauté the mushrooms for about 3 minutes while turning. Add shallots and fry for another 3 minutes. Cut meat into cubes. Add meat and mushroom pan to the sauce and bring to the boil. Mix 50 g cream and egg yolk and alloy the sauce

4. 4

   Cut out the tops of the pies with a sharp knife. Heat in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 2-3 minutes. Put the pâtés on plates and fill them with the ragout, place the lid on top. Add the rest of the ragout. Garnish with dill

Nutrition Facts

KCAL
650 kcal

CARBS
33 g

FATS
40 g

PROTEINS
36 g