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  Added: Apr 07, 2006  •  Visited (476)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Veal Tongue, Sweetbreads And Mushrooms In White Wine Sauce
(Ragout Fin)
What You Need:
TONGUE
  • 1-pound fresh veal tongue
  • 1 cup coarsely chopped onions
  • ½ cup coarsely chopped leeks, including 2 inches of the green tops
  • ½ cup coarsely chopped celery with leaves
  • ¼ cup coarsely chopped, scraped parsnip
  • 2 sprigs parsley
  • 6 peppercorns
  • 3 whole allspice
  • 1 whole clove
  • 1 teaspoon salt

    SWEETBREADS
  • 1 pair veal sweetbreads (about ¾ pound)
  • Distilled white vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoons salt

    MUSHROOMS
  • 8 large fresh mushrooms
  • 1 teaspoon salt
  • 1 teaspoon fresh lemon juice

    SAUCE
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 1¾ cups chicken stock, fresh or canned
  • ¼ cup dry white wine
  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 1/8 teaspoon white pepper
  • 1 tablespoon capers, drained and rinsed in cold water
  • ¼ cup dry bread crumbs
  • ¼ cup freshly grated Parmesan cheese

  • How To Cook:
    1. TONGUE: In a pot large enough to hold all the vegetables comfortably, combine the tongue, chopped onions, leeks, celery, parsnip, parsley, peppercorns, allspice, clove and salt. Pour in enough cold water to cover the tongue by at least 2 inches and bring to a boil over high heat.

    2. Then reduce the heat to low, partially cover the pot and simmer for about 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife.

    3. Add boiling water to the pot if needed; the tongue should be covered with water through out the cooking period. Remove the tongue from the stock, and while it is still hot, skin it with a small, sharp knife, cutting away the fat, bones and gristle at its base. Cut the meat into ¼-inch dice and set aside. Discard the cooking liquid and vegetables.

    4. SWEETBREADS: Soak the sweetbreads in enough cold water to cover them, for 2 hours, changing the water every 30 minutes or so; then soak them for another hour in acidulated cold water, using 1 tablespoon of vinegar for each quart of water. Gently pull off as much of the outside membrane as possible without tearing the sweetbreads.

    5. Cut the two lobes of the pair of sweetbreads from the tube between them with a small, sharp knife; discard the tube. Place the sweetbreads in an enameled saucepan with enough water to cover them by 2 inches, add the 1 teaspoon lemon juice and 2 teaspoons salt and bring to a boil.

    6. Reduce the heat to its lowest point and simmer uncovered for 15 to 20 minutes, or until the sweetbreads are tender but still firm. Drain and pat them dry with paper towels. Then cut them into ¼-inch dice and set them aside.

    7. MUSHROOMS: Wipe the mushrooms with a damp paper towel and cut away the tough ends of the stems. Bring 3 cups of water, 1 teaspoon salt and 1 teaspoon of lemon juice to a boil in a 2- to 3-quart enameled or stainless steel saucepan and drop in the mushrooms. Reduce the heat to low, cover, and simmer for about 4 minutes. Drain the mushrooms thoroughly and cut them into ¼-inch dice. Set them aside.

    8. SAUCE: In a 2-quart enameled or stainless-steel saucepan, melt 3 tablespoons of butter over moderate heat. When the foam subsides, stir in the flour. Pour in the chicken stock and wine and, beating vigorously with a whisk, bring the sauce to a boil.

    9. When it is quite thick and smooth, reduce the heat to low and simmer slowly for 2 to 3 minutes. Break up the egg yolks with a fork and stir in ¼ cup of the simmering sauce. Whisk the mixture back into the pan and bring the sauce to a boil, stirring constantly. Boil for 30 seconds, remove from the heat and stir in the lemon juice and pepper. Taste for seasoning.

    10. TO ASSEMBLE: Preheat the oven to 450°F. In a large bowl combine the sauce, reserved tongue, sweetbreads and mushrooms but do not include any juices that may have accumulated around them. With a large spoon mix together gently but thoroughly and taste for seasoning. Divide the mixture evenly among 6 small buttered scallop shells.

    11. Spread the top with the capers, then sprinkle the bread crumbs and grated cheese over them. Bake in the middle of the oven for 10 to 15 minutes, or until the sauce bubbles and the top browns lightly. For a crustier surface, slide the shells under a hot broiler for a few seconds, watching carefully to prevent the top from burning. Serve at once.

    NOTE: Ragout Fin is also often served as a luncheon dish. For this purpose, the sauce, tongue, sweetbreads and mushrooms are combined and reheated briefly in a saucepan, then spooned into 6 patty shells and served without the final garniture of capers, crumbs and cheese.
     
    To serve 6
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Mushrooms
    Main Ingredient » Vegetables » Onion
    Dish » Main Course



     




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