Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Ragout_fin> ?p ?o. }
Showing items 1 to 54 of
54
with 100 items per page.
- Ragout_fin abstract "Ragout fin (French for fine ragout) is a time-consuming entrée. Its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.The main essence of Ragout fin consists of veal, sweetbread, calf brain, tongue and bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter. The second part is Roux, mixed with stewed button mushrooms and thickened with egg yolk.Dice and sauce are mixed, heated in water and finally scalloped with Parmesan and butter. Some Worcestershire Sauce is usually added.Today, Ragout fin is most likely to be found canned, being prepared significantly different from the original recipe. As substitute for veal, offal and fish, chicken puree, thickened with egg white is commonly used. After the late-1980s BSE epidemic, the use of calf brain has become unusual even in high-quality Ragout fin.".
- Ragout_fin ingredient Agaricus_bisporus.
- Ragout_fin ingredient Bone_marrow.
- Ragout_fin ingredient Brain.
- Ragout_fin ingredient Butter.
- Ragout_fin ingredient Chicken_(food).
- Ragout_fin ingredient Egg_yolk.
- Ragout_fin ingredient Fish.
- Ragout_fin ingredient Roux.
- Ragout_fin ingredient Sweetbread.
- Ragout_fin ingredient Tongue.
- Ragout_fin ingredient Veal.
- Ragout_fin origin France.
- Ragout_fin thumbnail Ragout_fin.jpg?width=300.
- Ragout_fin type Entr%C3%A9e.
- Ragout_fin wikiPageID "8301327".
- Ragout_fin wikiPageRevisionID "541665283".
- Ragout_fin country France.
- Ragout_fin course Entrée.
- Ragout_fin hasPhotoCollection Ragout_fin.
- Ragout_fin mainIngredient "Veal, sweetbread, calf brain, tongue, bone marrow, chicken breast, fish; vinegar stock or butter; roux, button mushrooms, egg yolks".
- Ragout_fin name "Ragout fin".
- Ragout_fin type Soup.
- Ragout_fin subject Category:French_soups.
- Ragout_fin subject Category:Veal_dishes.
- Ragout_fin type Article100022903.
- Ragout_fin type Artifact100021939.
- Ragout_fin type Container103094503.
- Ragout_fin type Crockery103133538.
- Ragout_fin type Dish103206908.
- Ragout_fin type Instrumentality103575240.
- Ragout_fin type Object100002684.
- Ragout_fin type PhysicalEntity100001930.
- Ragout_fin type Tableware104381994.
- Ragout_fin type VealDishes.
- Ragout_fin type Ware104550840.
- Ragout_fin type Whole100003553.
- Ragout_fin type Food.
- Ragout_fin type FunctionalSubstance.
- Ragout_fin comment "Ragout fin (French for fine ragout) is a time-consuming entrée. Its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.The main essence of Ragout fin consists of veal, sweetbread, calf brain, tongue and bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter.".
- Ragout_fin label "Ragout fin".
- Ragout_fin label "Ragout fin".
- Ragout_fin label "Ragout fin".
- Ragout_fin label "Рагу фин".
- Ragout_fin sameAs Ragout_fin.
- Ragout_fin sameAs Ragout_fin.
- Ragout_fin sameAs m.026zm48.
- Ragout_fin sameAs Q314500.
- Ragout_fin sameAs Q314500.
- Ragout_fin sameAs Ragout_fin.
- Ragout_fin wasDerivedFrom Ragout_fin?oldid=541665283.
- Ragout_fin depiction Ragout_fin.jpg.
- Ragout_fin isPrimaryTopicOf Ragout_fin.
- Ragout_fin name "Ragout fin".