Ragout fin

Ingredients for 6 servings:

• 500 g veal (optionally veal tongue, alternatively beef)
• 500 g chicken breast fillet(s)
• 150 g Gruyère cheese (also called Greyerzer), finely grated
• 250 g mushrooms
• 6 onions
• 1 bunch of soup greens
• 2 limes
• 40 g butter
• 150 g double cream
• 3 egg yolks
• 8 pickled anchovies (also called anchovies)
• 100 g capers, (drained weight 60 g), pickled small
• 500 ml white wine
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• Nutmeg, ground
• Pepper, ground
• Salt
• 1 pack of toast, buttered toast (as a recommended side dish)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

A more complex variant, but one that has a lot to offer

Wash the veal and sear briefly; also wash the chicken breast fillet. Place both meats in a pot, fill with 1/2 liter each of white wine and water, and bring to a boil. Skim off any foam that forms until it stops. Add the soup vegetables and bay leaves to the pot, then simmer for 1 hour (or 20 minutes in a pressure cooker). Squeeze the limes. Finely grate the Gruyère cheese, if not already done. Dice the onions and sauté in a pan with butter until translucent; also dice the mushrooms, add them, and cook; then add the anchovies and half of the capers, including their canning juices. Remove the cooked meat from the pot and let cool. Strain the meat broth into a smaller pot; deglaze the pan with a little of it, and reduce the remainder to about 1/3 liter. Dice both meats and add them to the vegetables in the pan; season with Worcestershire sauce. Turn off both burners (skillet and pot with broth); preheat oven to 180°C. Add the double cream to the reduced broth and mix; add the egg yolk and mix; then add the remaining half of the capers and half of the lime juice; finally, season with nutmeg, pepper, and salt; add everything to the pan and stir. Grease ragout fin dishes with butter or oil and fill with the contents of the pan; sprinkle with grated Gruyère cheese, then bake in the oven for 15 minutes. Serve the finished ragout fin with toasted buttered toast. Serve the remaining half of the lime juice in a jug and pour over the ragout fin immediately before eating.