John Myers
Ragoût Fin À La Bresse
The perfect ragoût fin à la bresse recipe with a picture and simple step-by-step instructions.
- 1 piece Puff pastry
- 2 piece Chicken breast in cubes
- 1 piece White bratwurst in cubes
- 150 g Cut mushrooms into quarters
- 2 tbsp Frozen peas
- 1 Can Corn kernels
- 1 piece Pitted tomato, cut into cubes
- 1 tbsp Capers for garnish
- 1 piece Egg
- Salt pepper
- 50 g Butter
- 2 dl Cream
- 1 tbsp Flour
- 1 dl White wine
- Cut 4 squares or roundels of approx. 8-12 cm from the puff pastry. (Small as a starter, large as a main course) Brush the pieces of dough with egg yolk and bake in the oven at 180 ° for 20 minutes. Carefully cut off the hood with a bread knife.
- In the meantime, tighten the butter and flour, deglaze with white wine and add the cream. Add all the cut ingredients to the sauce, season to taste. Put the puff pastry base on the plate. Put a ladle full of the ragout mixture on top and then put the lid on.
- As a starter, simply cut the filling ingredients in half. Here in France it is often served as an intermediate course in a wedding menu, accompanied by a glass of white or cool rosé wine. Bon Appetit!
- Let the chicken breasts soak in slightly simmering water for about 10 minutes, they are easier to cut.
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