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Ragout Financiere

Prepare and cook equal quantities of mushrooms, quenelles, cock's-combs, cock's kernels, scallops of sweetbread, and sliced truffles. Let these articles be as nearly as possible of uniform size, put them into a saucepan, and pour over them as much good brown sauce as will barely cover them. Add a glassful of light wine, place the saucepan on a gentle fire, and let its contents simmer gently until they are thoroughly hot. This ragout is used for garnishing various dishes. Time to heat the ragout, three minutes.