The updated, enhanced French classic
- 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
- Sauté the onion.
- Soak the sweetbread.
- Place veal, tongue and sautéed onion into boiling water with salt.
- (sautéed onion with 1 bay leaf, 2-3 onions and 5-6 peppercorns.)
- Let it cook, removing any foam from the surface of the dish.
- Blanche the soaked sweetbread in this for 6-7 minutes
- Then, cool it off in ice water and cut it into dices of 1x1 cm.
- Cook the veal and the tongue until they are soft and allow them to stand in their own stock.
- Remove the skin from the tongue.
- Cut veal and tongue into dices of 1x1 cm.
- Add them to the sweetbread.
- Strain the stock with a sieve.
- Sear the prepared mushrooms in some butter on low heat, making sure they don't take colour.
- Let them simmer for 2-3 minutes.
- Allow them to cool off.
- Cut them into dices of equal size and add them to the meat.
- In a saucepan, melt butter, add a little flour and stir it thoroughly.
- Finally pour in the stock of the veal.
- Let it boil briefly and then allow to simmer for 10 minutes.
- Add the veal and the mushrooms to the stock.
- Let it all boil one more time briefly.
- Add white wine, lemon juice and cream to taste.
- 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.