Toulouse 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 an Allemande sauce (or Béchamel sauce) and Madeira wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Toulouse Ragôut.
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This is a classic recipe for a Victorian version of Toulouse 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. 125.—TOULOUSE RAGOUT
This is prepared with the same ingredients as named for Financière, No. 124, using Allemande, No. 17, or Bechamel, No. 16, instead of brown sauce. This ragout is also adapted for similar purposes to those indicated in the use of Financière.
Modern Redaction
This recipe calls for prepared sweetbreads. For how to prepare them, see this recipe 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 Allemande sauce (or Béchamel sauce)
200ml sherry or Madeira
pinch of cayenne pepper
Method:
Combine the cockscombs, button mushrooms, mushrooms, quenelles and sweetbreads in a pan then pour over the Allemande sauce (or Béchamel 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.
