in France

Ragout fin

updated

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Ingredients for 4 servings:

  • 500 g schnitzel, veal or poultry
  • 40 g butter
  • 2 tbsp, leveled flour
  • 1 cup broth
  • 2 egg yolks
  • 3 tbsp white wine
  • 3 tbsp condensed milk
  • Cheese, grated
  • salt and pepper
  • lemon juice
  • Worcestershire sauce
  • 1 lemon(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat into small pieces and fry in butter. Sprinkle flour over it, brown briefly, and deglaze with the stock. Simmer for a few minutes, then remove from the heat. Whisk the egg yolk, white wine, and condensed milk together well and fold in. Season generously with salt, pepper, and lemon juice, adding a little more wine if desired. Pour the ragout into ovenproof dishes and sprinkle with grated cheese. Bake at 180°C until the cheese is well melted. Remove the dishes from the oven and serve, garnished with lemon wedges and Worcestershire sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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