Financiere Ragôut is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stew of cooked cockscombs, mushrooms, quenelles and sweetbreads in a brown sauce and Madeira wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Financiere Ragôut.
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This is a classic recipe for a Victorian version of Financiere 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. 124.—FINANCIERE RAGOUT.
Place in a stewpan the following articles ready cooled: viz.,—a few cockscombs, button mushrooms, truffles, quenelles, and scollops of sweetbreads; to these add half a pint of good brown sauce, flavoured, if possible, with game, a glass of sherry or madeira, and a small pinch of cayenne; boil together for three minutes, and serve for garnishes of vol-au-vents, patties (cut smaller), and a great number of dishes for which this ragout is specially adapted, as will be herein shown.
Modern Redaction
This recipe calls for prepared sweetbreads. For how to prepare them, see this receipe for sweetbread croquettes.
Ingredients:
6 cooked cockscombs
6 button mushrooms, fried
3 truffles, cooked (substitute flavoursome wild mushrooms)
6 quenelles, cooked
3 sweetbreads, cooked and cut into pieces about the same size as the quenelles
300ml brown sauce
200ml sherry or Maderia
pinch of cayenne pepper
Method:
Combine the cockscombs, button mushrooms, mushrooms, quenelles and sweetbreads in a pan then pour over the brown sauce and sherry (or Madeira). Season with cayenne pepper then bring to a boil and cook for 3 minutes.
Use to fill vol-au-vents or patties or serve as an accompaniment.
