Ragout of lamb with poulette sauce tutorial | Learn French cuisine | 4K video

28
1



Join my online French cooking classes 👨‍🍳: Today we learn how to make a French ragout with a poulette sauce which is a creamy sauce flavored with onion, leeks and mushrooms. A delicious and easy one pot recipe to make at home. SUBSCRIBE► NEWSLETTER► WATCH NEXT: How to prepare leeks
#frenchcookingacademy #learnfrenchcuisine

Join the FCA newsletter and never miss a video. Plus receive latest news, tips and projects.

INGREDIENTS:
1kg of lamb shoulder cut in medium size cubes. (it can be replace by chicken if you like)
2 onion (finely sliced)
200 grams of leeks , finely sliced ( only use the white part of the leek)
20 grams of butter
1 table spoon of flour
200 ml of dry white wine ( I used muscadet wine)
200 ml of water
1 branch o thyme
1 bay leaf
300 grams of button mushrooms finely sliced
2 egg yolks
100 ml of cream ( heavy whipping cream, or double cream) most important the cream must contain at least 30% fat
1 teaspoon of lemon juice (use fresh lemons)
Salt and pepper to season (to your taste)

*********************************************************

IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL

👕Get the channel T-shirt: ttps://bit.ly/2MdfUHe

🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial:
🎗️ join the FCA community on Patreon:

🗣️ Spread the word about the channel and the website

🛒 Visit my Amazon cookware page:

UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:

Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************

The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
*************************************

Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Nguồn: https://milchreis.org/

Xem thêm bài viết khác: https://milchreis.org/game/

28 COMMENTS

  1. I decided it's OK for me to drink when I visit France. I have been sober for 17 years. I am going to see if wine or cognac is better.

  2. I'm trying your recipe tonight. I will have my sauce a bit thicker. I just love thicker sauce😄. I'm sure it's going to be fantastic. Thankyou for sharing this

  3. You need to either get a really good cut of lamb, or cook it for longer. I used shoulder fillet and cooked it to the directions given and it was so tough it was inedible. The taste and the sauce was amazing though.

  4. Absolutely amazing!!! Usually go to bed at 9, stayed cooking untill 11, didn't even notice time, lot's of fun and delicious 👍

  5. Fricassee start with a roux to thicken.
    Ragout start with flour, white wine and water and finish to thicken with cream and egg yolks.

  6. I wish he would give quantities in his recipes,for I cannot find what he means to look at the end of the video on an iPhone.

  7. I'm going to make this recipe and serve it in small, round loves of crusty bread – boule in French – hollowed out to create individual bowls. Yum!

  8. STEPHAN, MANY THANKS TO YOU CEASELESS EFFORTS TO IMPART THE VALUES OF BOTH HIGH FRENCH CUISINE AND COUNTRY CUISINE. THE TECHNIQUES YOU SHARE ARE WITHOUT PRICE. I APPRECIATE THAT YOU REACH BACK INTO HISTORY AND TELL THE STORIES OF HOW EACH SAUCE AND COOKING METHOD HAS EVOLVED. I TOO WAS RAISED ON FRENCH CUISINE HOWEVER MINE IS BUT TO POOR COUSIN TO YOUR COOKING. I AM A CAJUN, BORN AND RAISED IN SOUTHWEST LOUISIANA. WE ARE QUITE PROUD OF OUR FRENCH HERITAGE. BTW, I'VE INCORPORATED MANY OF THE METHODS AND STYLES INTO MY CAJUN COOKING AND WELL, THE RESULTS HAVE BEEN WONDERFUL. THANK YOU SO VERY MUCH FOR SHARING YOUR TALENT AND KNOWLEDGE WITH US STRANGERS OUT HERE IN THE WORLD. I COOKED A POT OF WHITE BEANS ON DEC. 29, 2019 THEN ON THE 30th I SAW YOUR VIDEO ON THE CASSOULET AND DECIDED TO TAKE THE BEANS TO THE NEXT LEVEL. FUNNY THING IS I HAD USED THE RIND AND PIECES OF A SMOKED JOWL IN MY BEANS. IN ANY EVENT THE CASSOULET TURNED OUT FABULOUSLY AS I HAD MADE THE ADDITION OF PORK CHOPS BEFORE BAKING. SO MY GRATITUDE TO YOUR BRINGING THIS BEYOND THE BORDERS OF LA BELLE FRANCE. MERCI, MON AMIS!!!

  9. sure looks like more than 100ml of cream in that glass (note you changed sizes of glass of cream later in the video and it looks to have a lot more cream) 😉 I made this last night and it was delicious!

  10. I love your accent!!

    Anyway, we Vietnamese have our own version of this dish called Bò Ragu (Beef Raguot) which we also add potatoes carrots and tomatoes into the sauce instead of the cream and egg yolk. I have been searching for the original recipe for this dish, and thank you, I found it!

    Have a great day and Merry Christmas!

  11. Thanks chef u ve teaching a lots of technique..
    1.thickness. Agent (flour+ liason)
    2.wine / for fricasse is finish in sauce (differents finishing)

  12. 1. Liaison, maybe
    2. The difference is on the fricassee is the meat is being cooked by it's own gravy, so the meat is not to be saute at first

LEAVE A REPLY

Please enter your comment!
Please enter your name here