Milanese Ragôut is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stew of cooked macaroni, ham or tongue, truffles, chicken meat (or game) and Parmesan cheese in a white sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Milanese Ragôut.
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This is a classic recipe for a Victorian version of Milanese 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. 126.—MILANESE RAGOUT
Cut into inch lengths by a quarter of an inch square the following ingredients, ready cooked : viz., macaroni, ham or tongue, truffles, mushrooms, and chicken or game; prepare these in equal proportions and in such quantity as required, and put them into a small stewpan with a little good white sauce, about an ounce of grated Parmesan cheese, a very little nutmeg, and pepper; toss the ragout lightly over the fire until quite hot, and serve for similar purposes as those indicated for Financière, &c.
Modern Redaction
This recipe calls for prepared sweetbreads. For how to prepare them, see this recipe for sweetbread croquettes.
Ingredients:
75g cooked macaroni
75g cooked ham or tongue, cut into pieces 2.5cm long and 7mm square
75g fried truffles (or wild mushrooms), cut into pieces 2.5cm long and 7mm square
75g cooked chicken or game meat, cut into pieces 2.5cm long and 7mm square
200ml good white sauce
30g Parmesan cheese, grated
freshly-grated nutmeg, to taste
black pepper, to taste
Method:
Combine the macaroni, ham, truffles and meat in a pan with the white sauce. Stir in the Parmesan cheese and season with nutmeg and black pepper.
Place on the heat and cook until very hot. Use to fill vol-au-vents or patties or serve as an accompaniment.
