Favorite ragout fin

Ingredients for 9 servings:

• 2 soup chickens, 1.1 kg
• 500 g chicken breast
• 600 g pork neck
• 800 g mushrooms
• 2 packs of soup vegetables
• 6 egg yolks
• 2 onions, red
• 300 ml white wine
• 1 ½ bay leaves
• 3 allspice berries or juniper berries
• 600 Emmental cheeses
• Clarified butter
• Flour
• 24 puff pastry pies
• salt and pepper
• lemon(s)
• lemon juice
• Worcestershire sauce

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

spiced meat

Cook the chicken with the vegetables, seasoning lightly with salt. Once the meat is tender, set the soup aside, bone the chickens, and chop them finely. Cut the pork neck into small pieces and lightly fry them in a pan with clarified butter. Finely chop the onions, mushrooms, and chicken breast, add them, and fry lightly. Add the boned chicken meat. Brown everything together, season with salt and pepper. When it has taken on enough color, dust with flour, fry briefly, and add the reserved stock. It can be a little more runny. Add the bay leaf and allspice berries or juniper berries (preferably in a tea strainer) and simmer for about 20 minutes. Whisk the white wine with the egg yolk and fold in. Simmer for another 20 minutes. Season to taste with salt, pepper, lemon juice, and a little Worcestershire sauce. Up to this point, it can be prepared 1-2 days in advance. Fill the puff pastry tarts with the warm ragout fin, sprinkle with grated cheese, and bake in the oven at 180°C for about 10-15 minutes. Fan-assisted or top/bottom heating works; the cheese should just melt. Serve everything with Worcestershire sauce and lemon wedges. We served it with an iceberg lettuce salad with pomegranate seeds and chopped mango. Note: We placed the rest of the ragout fin in a casserole dish, sprinkled with cheese, baked in the oven, and served it with toast.