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| Type | Soup |
|---|---|
| Course | Entrée |
| Place of origin | Germany/Berlin |
| Main ingredients | Veal,sweetbread, calfbrain,tongue,bone marrow,chicken breast,fish; vinegar stock orbutter;roux,button mushrooms,egg yolks |
Ragout fin (French forfine ragout) is a time-consumingentrée. Its origin in France is not confirmed, and it appears to have been created byHuguenot immigrants in Berlin.[1] A similar dish is in East Germany known as Würzfleisch, which uses pork or chicken instead of veal.
The main essence ofRagout fin consists ofveal,sweetbread, calfbrain,tongue andbone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter. The second part isRoux, mixed with stewedbutton mushrooms and thickened withegg yolk.
Dice and sauce are mixed, heated in water and finally scalloped withParmesan and butter. SomeWorcestershire Sauce is usually added.
Today,Ragout fin is most likely to be found canned, being prepared significantly different from the original recipe. As substitute for veal,offal and fish, chickenpuree, thickened withegg white is commonly used. After the late-1980sBSE epidemic, the use of calf brain has become unusual even in high-quality Ragout fin.
