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Ragoût
Origin: French
A thick, well-seasoned stew made from fish, meat, poultry or game and cooked in a thick liquid.
Ragoût Glossary Term - Related Content
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Chicken Soup and Stew Recipes Collection ...
Ragoût recipes
A French stew of meat, poultry, fish or vegetables. 'Ragoût' is the French word for 'stew', but the term can also refer to a tomato-based sauce.
Recipes for ragoût ...
Ragoût - Ragout is derived from the French verb ragoûter, which means "to stimulate the appetite." A ragoût is seasoned stew, usually made with meat, poultry, fish, and often vegetables. Recipe: Beef Ragout over Rice ...
Ragoût
A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
Tomato and meat sauce from Bologna.
Ragoût - a stew made with meat, poultry, or fish, cooked simply with or without vegetables.
Ramekin - a small dish designed to both bake and serve individual portions. Also, a cheese dish with bread crumbs or pastry.
Ragoût - A French term for a well seasoned stew made of meat, fish, or vegetables.
Ragu - Meaty, slow-cooked tomato sauce, ideal with lasagne, raviloi, and other fresh pasta.
ragoût: stew
raisin: grape (e.g., raisin sec, raisin)
ramollir: to soften
rascasse: hog-fish (fish used in bouillabaisse); (rascasse rouge, red scorpion fish, also known as chapon de mer), Scorpaena scrofa ...
 See also: Season, Stew, Vegetable, Flavor, Fish
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