Chipolata Ragôut is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stew of chipolata sausages, quenelles, bacon, mushrooms and vegetables with chestnuts in a brown sauce and Madeira wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Chipolata Ragôut.
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This is a classic recipe for a Victorian version of Chipolata Ragôut that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 123.—CHIPOLATA RAGOUT.
Place the following ingredients, ready cooked, in a stewpan: viz.,—small round sausages, teaspoon-shaped quenelles, bits of bacon, the size and shape of a small walnut, button mushrooms, truffles, the red part of a carrot scooped in round shapes, and roasted and peeled chestnuts; all these in equal proportions and in such quantities as may be required for the garnish of a large or small dish; truffles, being always an expensive article, may be omitted without much deterioration. Then add some brown sauce and a glass of madeira. Note.—This ragout is used for a variety of purposes: viz.—for garnishing roast or boiled poultry, or game; also for garnishing cutlets and other dishes.
Modern Redaction
Ingredients:
75g chipolata sausages, fried
75g quenelles
75g bacon pieces, fried
75g button mushrooms, fried
75g truffles, fried (replace with any well-flavoured wild mushroom, if too expensive)
75g carrot, cooked and shaped into balls with a melon baller
75g roasted and peeled chestnuts
100ml brown sauce
200ml Maderia
salt and freshly-ground black pepper, to taste
Method:
Combine the sausages, quenelles, bacon, mushrooms, truffles (or wild mushrooms), carrots and chestnuts in a pan. Pour in the brown sauce and madeira then bring to a simmer, adjust the seasonings to taste and serve as a garnish or accompaniment to meat dishes.
