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The "Ordinary Salpicon" includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages cooked in bouillon with espagnole sauce. [3]
Add the mushrooms, garlic, rosemary and thyme. Cook until the mushrooms are tender, stirring often. Stir the wine and vinegar in the skillet. Cook until the liquid is reduced by half. Stir in the soup and milk and heat to a boil. Stir in the parsley. Spoon the mushroom mixture into the pastry shells. Serve immediately.
Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme.
The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. No tomatoes were included. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle or chicken liver cooked with the meat and diced. As a ...
In Italian cuisine, ragù (Italian:, from French ragoût) is a meat sauce that is commonly served with pasta. [1] An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. [2]
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In Larousse Gastronomique, Prosper Montagne's definition is "the French term for a ragout of white meat (veal, ... The Mushroom Feast. London: Penguin.
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