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Bremen Back Ragout

12 servings

Ingredients

• 3 pcs young chickens
• 250 g sausages
• 250 g meatballs
• 500 g mushrooms (canned)
• 500 g broken asparagus (canned)
• 2 pcs sweetbreads
• 2 pcs calves' tongues
• 60 pcs crayfish
• 250 g pork farce
• 375 g flour
• 500 g butter

Instructions

1. Ingredients for 12 people: 3 beautiful young chickens, 250 g sausages, an equal amount of meatballs, 1 can (500 g) mushrooms, 1 can (500 g) broken asparagus, 2 sweetbreads, 2 calves' tongues, 1 shock (60 pieces) crayfish, 250 g pork farce, 375 g flour, and 500 g butter.
2. Cook the chickens and calves' tongues until tender in strong bouillon, remove the skin, and cut into suitable pieces.
3. Boil the crayfish and shell them.
4. Stuff the crayfish tails with pork farce.
5. Prepare butter from the crayfish shells, sauté the flour in it, add the chicken broth, let it cook for ½ hour, season with salt and nutmeg, and strain.
6. Blanch the sweetbreads and cut them, along with the tongue, into pieces the size of two-mark coins.
7. Mix all ingredients with the crayfish sauce, bring to a boil, arrange, and serve with puff pastry fleurons.

Modernized from a treasured 19th-century German cookbook.