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Bremer Kükenragout – Chicken Ragout with Tongue, Brains and Prawns

Serves: 6

Ingredients:

125g / 4oz Fresh Tongue

1.5kg / 3lb Chicken

1 Calf’s Brain

60g / 2oz Butter

250g / 8oz Fresh Mushrooms

1 tbsp Flour

1 cup / 8 floz Cream

250g / 8oz Prawns (Shrimps), cooked, shelled, and chopped

125g / 4oz Green Peas, cooked

¼ cup Finely Chopped Parsley

Instructions:

Cook the tongue in salted water for 1½ hours. Add the chicken and cook for a further hour.
When cooked, remove the chicken and tongue. Bone the chicken and dice the chicken meat and the tongue. Strain the cooking stock and reserve.
Add the vinegar to the stock and blanch the brain for about 10 minutes. Cool, remove the membranes and dice.
Sauté the mushrooms in 30g of the butter until they are light brown. Remove the mushrooms.
To make a roux, add the flour to the butter in the pan and cook for 5 minutes. Add 1½ cups of the reserved stock to the roux and simmer for 10 minutes.
Beat the egg yolks until creamy, add ½ cup of hot chicken stock and add the egg mixture to the sauce. Add the remaining butter and beat over very low heat until the mixture thickens. Remove from the heat and add the cream.
Add the chicken, tongue and brain to the sauce together with the chopped prawns, mushrooms and peas. Taste, and if necessary, adjust the seasoning.
Serve the ragout sprinkled with chopped parsley.

Traditionally this dish is eaten with freshly baked puff pastry crescents.