A râgout express is a contradiction in term. A stew should cook as long as possible. This being said let’s move on! The term râgout covers a lot of territory. A good definition would be “a well-seasoned meat or fish stew usually with vegetables.” The word ragoût comes from old French ra-gouster “to revive the [...]
Ragoût Express
October 22nd, 2009 · No Comments
Tags: Bay Ridge · Food History · Food Sources · French Food · My Fast Food · Recipes