Main dish
Ragout fin (Berlin / GDR style)
PrepPr20 minCookCk30 minTotalTot50 minServesSrv4Ca:PCa:P1:1.7
Ingredients
- 500 g chicken breast, diced
- 200 g button mushrooms, sliced
- 1 small onion, finely diced
- 50 g butter
- 500 ml chicken broth
- 100 ml heavy cream
- 1 tbsp white wine (or a splash)
- Juice of ½ lemon
- 2 egg yolks
- 1 tsp Salt & white pepper
- Pinch nutmeg
- 4 small ramekins or vol-au-vent shells
- 1/2 cup grated cheese (Optional)
- Worcestershire sauce (a few dabs, for serving) (optional)
Optional traditional ingredients:
- 100 g calf brain, cleaned and diced (optional)
- 100 g veal or beef tongue, cooked and diced (optional)
- 50 g bone marrow, blanched and diced (optional)
- Roux made with 50 g butter + 50 g masa harina (optional)
Directions
- In a pot, bring the chicken pieces and enough broth to cover them to a simmer; cook until just done, then remove and reserve broth.
- (Optional) Simmer calf brain, tongue, or marrow separately in lightly salted water with a splash of vinegar until just tender; dice and set aside.
- In a pan, melt half the butter, sauté onion until translucent, then add mushrooms and cook till softened.
- Stir in the flour (or masa harina for the optional roux) to make a blond roux, then gradually whisk in about 300 ml of reserved broth to form a smooth sauce.
- Add cream, wine, lemon juice, nutmeg, salt & pepper; simmer to thicken.
- In a bowl, gently whisk the egg yolks, then temper with a bit of hot sauce, and stir into the sauce (off heat) to enrich.
- Add the chicken, mushrooms, and (if using) the optional offal/marrow to the sauce and stir to combine, heat through gently.
- Preheat oven or broiler. Divide the ragout into ramekins or fill vol-au-vent shells. Top each with a bit of grated cheese or buttered breadcrumbs.
- Broil/grill until topping is golden and bubbly.
- Serve hot, and before eating, add a few drops of Worcestershire sauce if desired.
Nutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 462.525
- Total Fat 107.2g
- Saturated Fat 58.1g
- Trans Fat 1.7g
- Polyunsaturated Fat 2.8g
- Monounsaturated Fat 5.9g
- Cholesterol 1066.9 mg
- Sodium 1069 mg
- Carbohydrate 27.8g
- Fiber 6.4g
- Sugar 3.1g
- Protein 190.4g
- Calcium 252.3 mg
- Phosphorus 440.5 mg
- Ca:P ratio 1:1.7
- Vitamin A 679.6 mcg
- Vitamin C 8.4 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1.1 mg
- B3 (Niacin) 9.2 mg
- B5 (Pantothenic) 1.1 mg
- B6 0.5 mg
- Folate 139.8 mcg
- B12 1.2 mcg
- Vitamin K 2.1 mcg
- Copper 0.9 mg
- Zinc 3.4 mg
- Selenium 69.7 mcg
