It's also known as Wurzfleisch, which literally means spiced meat, and is ideally a collection of light lamb and chicken meat with some organ meat swimming in a seasoned white sauce and served in a cheese-topped puff pastry.
Sounds more complicated than it tastes.
The dish is best served with worcestershire sauce or, if that's not available, ketchup.
Despite the French name, Ragout fin is reportedly unknown in France. Legend has it that it was developed in Berlin by Hugenot soldiers stationed in the Prussian capital (though we may just be promoting an urban legend).
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