"Ragout" Quotes from Famous Books
 ... o'er his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Wi' perfect sconner, Looks down wi' sneering, scornfu' view ...
— The Complete Works of Robert Burns: Containing his Poems, Songs, and Correspondence. • Robert Burns and Allan Cunningham
... bun; cornstarch [U.S.]; cookie, cooky [U.S.]; cracker, doughnut; fatling^; hardtack, hoecake [U.S.], hominy [U.S.]; mutton, pilot bread; pork; roti^, rusk, ship biscuit; veal; joint, piece de resistance [Fr.], roast and boiled; remove, entremet^, releve [Fr.], hash, rechauffe [Fr.], stew, ragout, fricassee, mince; pottage, potage^, broth, soup, consomme, puree, spoonmeat^; pie, pasty, volauvent^; pudding, omelet; pastry; sweets &c 296; kickshaws^; condiment &c 393. appetizer, hors d'oeuvre [Fr.]. main course, entree. alligator pear, apple &c, ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... a goodly feast, ragout and roast fowl and venison pasties, and cakes and tarts and rich conserves making the tables groan; but the crowning moment was when the governor's stately butler brought in the bean-cake (almost as much as he could carry) and ...
— The Rose of Old St. Louis • Mary Dillon
... that the act Of eating, with another act or two, Makes us feel our mortality in fact Redoubled; when a roast and a ragout, And fish, and soup, by some side dishes backed, Can give us either pain or pleasure, who Would pique himself on intellects, whose use Depends so much upon the ...
— The Works of Lord Byron, Volume 6 • Lord Byron
... and then glaze in reduced Allemande sauce. Dip in bread crumbs and fry in butter until a light brown. When done dish in close order and fill center with Toulouse Ragout, ...
— Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. • Clarence E. Edwords
... delight to honour, and feast upon a sheep's intestines with their contents, as the greatest dainty that can be presented. A true-bred Frenchman dips his fingers, imbrowned with snuff, into his plate filled with ragout: between every three mouthfuls, he produces his snuff-box, and takes a fresh pinch, with the most graceful gesticulations; then he displays his handkerchief, which may be termed the flag of abomination, and, in the use of both, scatters ...
— Travels Through France and Italy • Tobias Smollett
... little inn kept by a French couple. And there, in the very middle of the Inferno, was served to us on clean scrubbed tables, a meal such as one gets in rural France, all complete, with the potage, the fish fried in oil, the wonderful ragout, the chicken and salad, the cheese and the black coffee, even the vin ordinaire. I have forgotten the name of the place, its location on the map, the name of its people,—one has little to do with detail in the Inferno,—but that dinner never will I forget, any more than the Tenderfoot ...
— The Mountains • Stewart Edward White |
