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Übersetzung für 'ragout' von Englisch nach Deutsch

ragout

Ragout {n}gastr.

Würzfleisch {n}gastr.

ungeprüft Pfeffer {m} [schweiz.] [Pfefferfleisch]gastr.

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ragout [goulash-style]

Voressen {n} [schweiz.] [Ragout]gastr.

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chicken ragout

Hühnergeschnetzeltes {n} [Gericht]gastr.

fish ragout

Fischragout {n}gastr.

liver ragout

Leberragout {n}gastr.

rabbit ragout

Kaninchenragout {n}gastr.

ragout fin

Ragout fin {n} [auch: Ragoût fin]gastr.

Zurich ragout

Zürcher Geschnetzeltes {n}gastr.

• Ragout {n} = blanquette
• Ragout {n} = ragout
• Ragout {n} [vom Lamm oder Hammel] = navarin [a French ragout (stew) of lamb or mutton]

• Ragout fin (French for "fine ragout") is a time-consuming entrée.
• A common first course is "rascjcatilli", fresh pasta made with flour and water in the form of small pieces plucked with the fingers and topped with fresh tomato sauce and basil or lamb ragout and a sprinkling of chili pepper.
• A writer for the BBC's "Neighbours" website said Lance's most notable moment was "discovering that a possum had pooed in the veggie ragout" on a camping trip.
• The typical dish of holidays is orecchiette with rabbit ragout.
• An alicot is a stew or ragout made with poultry giblets and possibly the head, feet and wing tips, traditionally linked to the Béarn and Languedoc regions of southern France.

• In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking.
• In French cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie, such as pâté, sausages and terrines.
• Examples of foods from around the globe prepared like guiso are frangollo, ragout, locro, tripe, ossobuco, and puchero.
• Hungarians use Erős Pista for example in Lecsó (a vegetable ragout), "csirkepaprikás" (chicken paprikash) and soups like "halászlé" (fisherman's soup) and "gulyás" (goulash).
• Oxtail stew is a 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.

• The ragout-filled dish was regarded a French delicacy.
• Team challenge: The chefs had to prepare three dishes: tagliatelle, salmon with lobster ragout and poached chicken.
• The most popular filling is mashed potato but it may also be ragout or millet.
• At one time it was called "false ragout", because [...] was thought to vaguely recall the flavor of meat sauce.
• " (a combination of egg and ragout) in the north and east of the country, and " [...] " or " [...] ", slightly spiced sausage meat baked in pastry (similar to the English sausage roll).