Home › The Principles of Cookery › Ragout

Ragout

Strictly speaking, a ragout is a rich, highly-flavoured sauce made with mushrooms, truffles, sweetbreads, quenelles, stewed vegetables, etc., and used as a garnish for entrees or removes. Thus we have Toulouse ragout, the recipe for making which will be found under its proper heading. Ordinarily, however, a ragout is simply understood to mean any highly-flavoured preparation of meat or fish, poultry or game.