Ragout fin

Ragout fin is a traditional French dish that is often served as an appetizer or a light main course. The dish is made from a variety of ingredients, including veal, chicken, mushrooms, and a white sauce. The name "ragout fin" comes from the French words "ragoût" (meaning "stew") and "fin" (meaning "fine" or "delicate"), reflecting the dish's delicate flavors and fine ingredients.

Etymology

The term "ragout fin" is derived from the French words "ragoût" and "fin". The word "ragoût" is a noun that comes from the French verb "ragoûter", which means "to revive the taste". This is a reference to the stewing process used to make the dish, which is designed to enhance the flavors of the ingredients. The word "fin" is an adjective that means "fine" or "delicate" in French, reflecting the dish's delicate flavors and fine ingredients.

Ingredients

The main ingredients in ragout fin are veal, chicken, and mushrooms, which are cooked in a white sauce. The sauce is typically made from butter, flour, and milk, and is seasoned with salt, pepper, and nutmeg. Some variations of the dish may also include ham, onions, and carrots.

Preparation

To prepare ragout fin, the veal and chicken are first cooked until they are tender. The mushrooms are then added and cooked until they are soft. The white sauce is prepared separately, by melting the butter, adding the flour to make a roux, and then gradually adding the milk while stirring constantly. The sauce is then seasoned with salt, pepper, and nutmeg. The cooked meat and mushrooms are added to the sauce, and the dish is simmered until it is heated through.

Serving

Ragout fin is typically served as an appetizer or a light main course. It is often served in a vol-au-vent, which is a small, round pastry shell. The dish is usually garnished with chopped parsley and served hot.

See also

• French cuisine
• List of French dishes
• List of stews

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