Ragout fin [ ʁaɡuˈfɛ̃ ] (from French ragoût fin , "fine ragout") is a ragout of the classic German, especially Berlin cuisine, usually served as a starter, made from white meat and offal in a white sauce.
Cooked ragout fin from veal , sweetbreads , -hirn , -zunge and -rückenmark and chicken breast, depending on the recipe and fish , all in light vinegar and water cooked or steamed gently in butter and cut into small cubes.
The cubes and sauce are mixed together, heated in a water bath and then baked in the shells of scallops , portion bowls or vol-au-vents ( puff pastry forms ) with breadcrumbs , cheese and butter. Ragout fin is seasoned with Worcestershire sauce and lemon juice, depending on your taste .
The ragout fin, which is offered in tinned food today, usually does not contain any offal, but only poultry and veal or poultry and veal products (meat meat).
- Seasoned meat , made from poultry or pork