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...

calf brain has become unusual even in high-quality Ragout fin. List of soups List of veal dishes "Ragoût fin mit Hummer - Schmeckt gar nicht tantenhaft"...

In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia...

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...

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...

South America and the Philippines Ratatouille, a French vegetable stew Ragoût de porc, a French pork stew Sambar, a thick vegetable stew from South India...

on the classic poutine Ragoût de boulettes—a type of complex meatball ragoût Ragoût de pattes de cochon—a type of complex ragoût made using pig feet Tête...

Indonesia (Dutch), made of mashed potato filled with minced chicken or ragout, is one of the most popular snack items in Indonesia, introduced during...

goût friand", or a refined palate. The pleasure is also visual: "J'aime un ragoût, et je suis friand", Giacomo Casanova declared, "mais s'il n'a pas bonne...

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...

Centre-du-Québec region in the 1950s. Ragoût de boulettes (Meatball Stew) – traditional Canadian comfort food from Quebec. Ragoût de pattes (Stewed Pig's Feet)...

refers to dishes served in such a container: Cassolettes ambassadrice: A ragoût of chicken livers with a duchesse potato border. Cassolettes bouquetière:...

picolat. In Languedoc, they are served with tomato sauce or in a dish called ragoût d'escoubilles. The term quenelle can also refer to meatballs. In Germany...

equal parts of each spice. In French cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie, such as pâté...

Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts' Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. 182 La cuisine...

vegetables, aïoli and olive oil Variations Bourride à la sétoise, bouillabaisse, aïoli garni, soupe de poissons à la sétoise, fish ragoût   Media: Bourride...

manner. New receipts for dressing of meat, fowl, and fish; and making ragoûts fricassées, and pastry of all sorts, in a method, never before publish'd...

leading to lighter preparations, and adding a third course to the meal. Ragout, a stew still central to French cookery, makes its first appearance as a...

Prawn soup Prežganka Psarosoupa Bourdeto Puchero Purée Mongole Qovurma Ragout fin Rassolnik Rawon Ribollita Rosół Sagamite Saltah Sancocho Samgye-tang...

complete mixture." In Mère Biasin's version, rather than a single layer of ragout and a single layer of potato, there would be several alternating layers...

is more. Hungarians use Erős Pista in, for example, lecsó (a vegetable ragout), csirkepaprikás (chicken paprikash) and soups like halászlé (fisherman's...

Prawn soup Prežganka Psarosoupa Bourdeto Puchero Purée Mongole Qovurma Ragout fin Rassolnik Rawon Ribollita Rosół Sagamite Saltah Sancocho Samgye-tang...

Prawn soup Prežganka Psarosoupa Bourdeto Puchero Purée Mongole Qovurma Ragout fin Rassolnik Rawon Ribollita Rosół Sagamite Saltah Sancocho Samgye-tang...

Prawn soup Prežganka Psarosoupa Bourdeto Puchero Purée Mongole Qovurma Ragout fin Rassolnik Rawon Ribollita Rosół Sagamite Saltah Sancocho Samgye-tang...

Examples of foods from around the globe prepared like guiso are frangollo, ragout, locro, tripe, ossobuco, and puchero. More common guisos begin with a meat...

Viennese cuisine, the Beuschel is a traditional offal dish. It is a sort of ragout containing veal lungs and heart. It is usually served in a sour cream sauce...

and dish them up in a close circle; fill the centre with a white Toulouse ragout, pout some reduced essence of fowls under them, and serve." Carême, Plumerey...

Gastronomique, Prosper Montagne's definition is "the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with...

dish. The origins of the Bolognese ragù are related to those of the French ragout, a stew of ingredients reduced to small pieces, which became popular in...

Prawn soup Prežganka Psarosoupa Bourdeto Puchero Purée Mongole Qovurma Ragout fin Rassolnik Rawon Ribollita Rosół Sagamite Saltah Sancocho Samgye-tang...