The updated, enhanced French classic

Ingredients

• 600g trimmed chuck of veal
• 1 small tongue of veal
• 1 piece of sweetbread
• 500g fresh, white mushrooms
• 1/4 l dry white wine
• 1 cup cream
• 40-50 g butter
• 4-5 tablespoons flour
• 1 lemon
• 1 onion
• Seasoning: salt, peppercorns

Preparation

1. Sauté the onion.
2. Soak the sweetbread.
3. Place veal, tongue and sautéed onion into boiling water with salt.
4. (sautéed onion with 1 bay leaf, 2-3 onions and 5-6 peppercorns.)
5. Let it cook, removing any foam from the surface of the dish.
6. Blanche the soaked sweetbread in this for 6-7 minutes
7. Then, cool it off in ice water and cut it into dices of 1x1 cm.
8. Cook the veal and the tongue until they are soft and allow them to stand in their own stock.
9. Remove the skin from the tongue.
10. Cut veal and tongue into dices of 1x1 cm.
11. Add them to the sweetbread.
12. Strain the stock with a sieve.
13. Sear the prepared mushrooms in some butter on low heat, making sure they don't take colour.
14. Let them simmer for 2-3 minutes.
15. Allow them to cool off.
16. Cut them into dices of equal size and add them to the meat.

The sauce:

1. In a saucepan, melt butter, add a little flour and stir it thoroughly.
2. Finally pour in the stock of the veal.
3. Let it boil briefly and then allow to simmer for 10 minutes.
4. Add the veal and the mushrooms to the stock.
5. Let it all boil one more time briefly.
6. Add white wine, lemon juice and cream to taste.

Serving suggestion

• Fill puff pastry pastries with the ragout and serve over a bed of rice.
• Or use it as a garnish for steaks.
• Easy, delicious and elegant.