Ragout fin

Ingredients for 4 servings:

• 750 g chicken fillet(s) or veal
• 1 liter chicken broth
• 40 g butter or margarine (3 – 4 tbsp)
• 50 g flour (2 – 3 heaped tbsp)
• 100 g mushrooms, steamed or from the can
• 1 tsp lemon juice
• 6 tbsp white wine
• Salt
• pepper
• Worcestershire sauce
• 30 g cheese, grated or Parmesan
• Butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Rinse the meat under cold running water and cook in the chicken stock until tender (so that it is still moist). Cut the meat into very small cubes. Melt the butter and heat the flour while stirring until it is light yellow. Pour in 3/8 liter of the chicken stock, whisk (make sure there are no lumps), bring to a boil, and simmer for about 5 minutes. Cut the mushrooms into small pieces, add them to the sauce with the meat, and bring to a boil briefly. Add the lemon juice and white wine, and season with salt and pepper. Spoon the (creamy) mixture into ten ragût-fin dishes, sprinkle with grated cheese, top with knobs of butter, and place the dishes on the oven rack at 220-240°C for about 15 minutes. Season to taste with lemon juice and Worcestershire sauce before serving. Tip: You can also make your own broth. Add the meat and a bunch of vegetables to ¾ liter of boiling salted water and cook until tender, then strain through a sieve. Instead of ragût-fin dishes, you can also use puff pastry.