Recipe or source entry
Toulouse Ragout
This is prepared with the samo ingredients as named for Financiere, No. 124, using Allemande, No. 17, or Bechamel, No. 16, instead of brown sauce.
This ragout is also adapted for similar purposes to those indicated in the use of Financiere.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter02/toulouse-ragout.html- Legacy revision
8531e8373e9b- Source checksum
8c6f204895a7a4dda469319a58328b1d27deac3075300a4a110d88bd97c4fd68- Legacy text checksum
e464a579a04807320b74d719279a53f7f402a970289271235a21a1005761933a
Cite this page
Toulouse Ragout. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter02/toulouse-ragout.html