Ragout

Ragout ( [ ʀa'gu ], of French ragoûter, " irritate the palate, whet your appetite " ) or peppering meat dish is a genus of stewed diced meat, poultry or game pieces in a spicy, creamy sauce often. For stews are used as stew meat parts of lesser quality, the meat does in contrast to the goulash also contain cartilage and bone components. Rillettes particularly strong crushed ingredients are called hash.

Examples are served as an appetizer German ragout fin, the Swiss Zurich fricassee, fricassee, the Italian bolognese sauce or beef ragout á la bourguignonne.

When white sauce or Blankett (from French blanquette ) white meat such as chicken, veal or rabbit is usually first boiled alone or with greens and a white sauce prepared from the resulting broth is bound with roux and alloyed with egg yolk and cream. It gives a bright, very mild dish with plenty of sauce.

Sweet variants

Another term for stew can also be found in the area of ​​desserts. A tied off with fruit sauce either with fruit or whole fruit such as Cherries, raspberries, plums is often referred to as fruit ragout or just eg « Cherry ragout " means.