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- 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 country France.
- 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 Fish.
- Ragout_fin ingredient Roux.
- Ragout_fin ingredient Sweetbread.
- Ragout_fin ingredient Tongue.
- Ragout_fin ingredient Veal.
- Ragout_fin ingredient Yolk.
- Ragout_fin ingredientName "Veal,sweetbread, calfbrain,tongue,bone marrow,chicken breast,fish; vinegar stock orbutter;roux,button mushrooms,egg yolks".
- Ragout_fin thumbnail Ragout_fin.jpg?width=300.
- Ragout_fin type Entrée.
- Ragout_fin type Soup.
- Ragout_fin wikiPageID "8301327".
- Ragout_fin wikiPageLength "1815".
- Ragout_fin wikiPageOutDegree "34".
- Ragout_fin wikiPageRevisionID "682813469".
- Ragout_fin wikiPageWikiLink Agaricus_bisporus.
- Ragout_fin wikiPageWikiLink Bone_marrow.
- Ragout_fin wikiPageWikiLink Bovine_spongiform_encephalopathy.
- Ragout_fin wikiPageWikiLink Brain.
- Ragout_fin wikiPageWikiLink Butter.
- Ragout_fin wikiPageWikiLink Button_mushroom.
- Ragout_fin wikiPageWikiLink Category:French_soups.
- Ragout_fin wikiPageWikiLink Category:Veal_dishes.
- Ragout_fin wikiPageWikiLink Chicken_(food).
- Ragout_fin wikiPageWikiLink Egg_white.
- Ragout_fin wikiPageWikiLink Egg_yolk.
- Ragout_fin wikiPageWikiLink Entrée.
- Ragout_fin wikiPageWikiLink Fish.
- Ragout_fin wikiPageWikiLink France.
- Ragout_fin wikiPageWikiLink List_of_soups.
- Ragout_fin wikiPageWikiLink List_of_veal_dishes.
- Ragout_fin wikiPageWikiLink Offal.
- Ragout_fin wikiPageWikiLink Parmesan.
- Ragout_fin wikiPageWikiLink Parmigiano-Reggiano.
- Ragout_fin wikiPageWikiLink Puree.
- Ragout_fin wikiPageWikiLink Purée.
- Ragout_fin wikiPageWikiLink Roux.
- Ragout_fin wikiPageWikiLink Soup.
- Ragout_fin wikiPageWikiLink Sweetbread.
- Ragout_fin wikiPageWikiLink Tongue.
- Ragout_fin wikiPageWikiLink Veal.
- Ragout_fin wikiPageWikiLink Worcestershire_Sauce.
- Ragout_fin wikiPageWikiLink Worcestershire_sauce.
- Ragout_fin wikiPageWikiLink Yolk.
- Ragout_fin wikiPageWikiLink File:Ragout_fin.jpg.
- Ragout_fin wikiPageWikiLinkText "Ragout fin".
- 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 wikiPageUsesTemplate Template:Infobox_prepared_food.
- Ragout_fin wikiPageUsesTemplate Template:Unreferenced.
- Ragout_fin type "Entrée".
- Ragout_fin subject Category:French_soups.
- Ragout_fin subject Category:Veal_dishes.
- Ragout_fin hypernym Entru00E9e.
- Ragout_fin type Article.
- Ragout_fin type Food.
- Ragout_fin type Article.
- Ragout_fin type Dish.
- Ragout_fin type FunctionalSubstance.
- Ragout_fin type Thing.
- Ragout_fin type Q2095.
- 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 sameAs Ragout_fin.
- Ragout_fin sameAs Ragout_fin.
- Ragout_fin sameAs Ռագու_ֆին.
- Ragout_fin sameAs m.026zm48.
- Ragout_fin sameAs Рагу_фин.
- Ragout_fin sameAs Q314500.
- Ragout_fin sameAs Q314500.
- Ragout_fin wasDerivedFrom Ragout_fin?oldid=682813469.
- Ragout_fin depiction Ragout_fin.jpg.
- Ragout_fin isPrimaryTopicOf Ragout_fin.
- Ragout_fin name "Ragout fin".