The ragoût, from the French word ragoûter, to revive the taste, (called ragu' in Italian) is a dish made from meat, vegetables or fish cut in small pieces and cooked (for a very long time) in a sauce.
The béchamel also called white sauce is made from milk, butter and flour. Its recipe first appeared in the book Le Cuisinier François (published in 1651), by the French chef de cuisine François Pierre La Varenne. The sauce was named to flatter a courtier, Louis de Béchameil, marquis de Nointel.
No comments:
Post a Comment