-
involves slow
cooking over a low heat. The main
ingredients are many;
ragouts may be
prepared with or
without meat, a wide
variety of
vegetables may...
-
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 commonly served with pasta. An
Italian gastronomic society,
Accademia Italiana...
-
Larousse Gastronomique,
English translation,
Crown 1961 s.v. 'beef'/ 'beef
ragoûts' Paul Bocuse, La
cuisine du marché, 1980 ISBN 2082000478, p. 182 La cuisine...
- 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...
-
toutes sortes de
repas en gras & en maigre, & la
meilleure maniere des
ragoûts le plus délicats & les plus à la mode; &
toutes sortes de pâtisseries:...
- manner. New
receipts for
dressing of meat, fowl, and fish; and
making ragoûts fric****ées, and
pastry of all sorts, in a method,
never before publish'd...
-
island of Corsica, and lamb are used to
prepare dishes such as stufato,
ragouts and roasts.
Cheeses are also produced, with
brocciu being the most po****r...
- 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...
-
famous for its seafood, Mussels, shrimps, and fish are
commonly used in
ragouts and gratins. Poultry, pork, and beef are
staples of the
region and are...
