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ragoût
ragoût (ra-GOO) a
derivative of the French verb ragouter,
meaning “to stimulate the appetite.” Ragout is a thick, rich well-seasoned stew
of meat, poultry or fish and sometimes vegetables.
roux
roux (ROO) A mixture of flour and fat that is slowly cooked over low heat and is used to thicken soups and sauces. The three classic roux are: white, blond and brown. White and blond are made with butter. The white roux is cooked until beige, and the blond roux until it’s pale golden. Brown roux is made with butter, drippings or pork or beef fat and is cooked until deep golden brown.





