-
ragoût, meaning: "to
revive the taste". The
basic method of
preparation involves slow
cooking over a low heat. The main
ingredients are many;
ragouts...
-
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...
-
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...
- 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...
-
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:...
- 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...
-
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...
- 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...