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Ragout (/ræˈɡuː/, French:
ragoût, French: [ʁaɡu]) is a stew
served as a main dish. The term
comes from the
French ragoût,
meaning 'to
revive the taste'...
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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...
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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...
- 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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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...
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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...
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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...
