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Ragout (/ræˈɡuː/, French:
ragoût, French: [ʁaɡu]) is a main dish stew. The term
comes from the
French ragoût,
meaning 'to
revive the taste'. The basic...
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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
Italian cuisine, ragù (Italian: [raˈɡu], from
French ragoût) is a meat
sauce that is
commonly served with pasta. An
Italian gastronomic society, Accademia...
-
Indonesia (Dutch), made of
mashed potato filled with
minced chicken or
ragout, is one of the most po****r
snack items in Indonesia,
introduced during...
- 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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Navarin is a
French ragoût (stew) of lamb or mutton. If made with lamb and
vegetables available fresh in the spring, it is
called navarin printanier (spring...
- more
expensive than beef from
older cattle.
Blanquette de veau – a
French ragout in
which neither the veal nor the
butter is
browned in the
cooking process...
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Beuschel is a dish that is
typically a
ragout made from
lungs and
other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game...
- in the
early 14th
century by the
French chef
known as Taillevent, has
ragouts or
stews of
various types in it. The
first written reference to 'Irish...
-
forerunner of pot-au-feu
composed of
various meats and vegetables. Potée
Ragout Ragout fin – its
origin in
France is not
confirmed but the dish is also known...
