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Ragout Fin in Coquilles or Shells

4 servings

Ingredients

• Leftover meat (veal, lamb, or poultry roasts) (a little)
• 2 tbsp Butter
• 1 tbsp Flour
• 1 pcs Onion (finely chopped)
• 1 cup Broth
• 1 glass White wine
• 6 pcs Anchovies
• 0.5 cup Morels (finely chopped)
• 3 pcs Egg yolks
• 0.5 cup Cream (hot)
• Lemon juice (a little)
• White pepper (pinch)
• Calf's brains and calf's sweetbreads (as needed)
• Fish (finely sliced) (as needed)
• Crayfish tails (as needed)
• Parmesan cheese (grated) (a little)

Instructions

1. For this dish, use leftover meat from fine roasts, such as veal, lamb, or poultry roasts.
2. Sauté 2 tablespoons of butter, 1 tablespoon of flour, and 1 finely chopped onion together, without browning.
3. Add 1 cup of broth and 1 glass of white wine and cook to a creamy sauce.
4. Remove from heat and stir in 6 finely chopped anchovies, ½ cup finely chopped morels, 3 egg yolks, ½ cup hot cream, a little lemon juice, and a pinch of white pepper.
5. Mix the meat, as well as finely diced calf's brains, calf's sweetbreads, fish, and crayfish tails, with the sauce.
6. Fill buttered scallop shells with the ragout, sprinkle the surface with grated Parmesan cheese, and bake briefly in the oven.
7. For 12 shells, allow 500 g of filling.

Modernized from a treasured 19th-century German cookbook.