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Ragout a LA Financiere

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Prepare the cassolette cases early in the day.

  2. Fill each cassolette with a portion of ragout a la financiere just before serving.

  3. Place the caps on top of each cassolette.

  4. Bake in a 400°F (200°C) oven for a few minutes until heated through.

  5. Serve the cassolettes on a napkin and garnish with fried parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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