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Ragout (/ræˈɡuː/, French:
ragoût, French: [ʁaɡu]) is a stew
served as a main dish. The term
comes from the
French ragoûter,
meaning 'to
revive the taste'...
- In
Italian cuisine, ragù (Italian: [raˈɡu]; from
French ragoût) is a meat
sauce commonly served with pasta. An
Italian gastronomic society,
Accademia Italiana...
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Ragout fin (French for fine
ragout) is a time-consuming entrée. Its
origin in
France is not confirmed, and it
appears to have been
created by Huguenot...
- in an 1822
English cookbook by the
French cook
Louis Eustache Ude. The
ragout-filled dish was
regarded as a
French delicacy. It was
first described in...
- a
sauce or
ragoût. In contrast,
poached and
fried fish
served as entrées, hors d’œuvre, or relevés, were
always served in a
sauce or
ragoût. Additionally...
- soffritto. It is used as the base for most
pasta sauces, such as ragù (
ragoût), but
occasionally it can be used as the base of
other dishes, such as sauteed...
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traditional Lesothian cuisine dish.
Laotian feu can be made with oxtail.
Oxtail ragout is
eaten in Italy. In the U.S., Clifton's
Cafeteria served oxtail stew....
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equal parts of each ****e. In
French cooking, it is
typically used in soup,
ragout and pot-cooked dishes,
vegetable preparations and charcuterie, such as pâté...
-
Beuschel (German: [ˈbɔʏʃl̩] ) is a dish that is
typically a
ragout made from
lungs and
other organs, such as heart, kidneys, spleen, and tongue, from calf...
- IPA: [ˈlʲetɕɵ]), also
anglicized as lecho, is a
Hungarian thick vegetable ragout or stew
which traditionally contains yellow pointed peppers, tomato, onion...
