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Ragù, an Italian meat-based sauce with numerous variations Barese ragù, an Italian sauce containing pork and lamb [10] Bolognese, an Italian ground beef, veal or pork sauce typically served over pasta [11] Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for ...
Hence mint sauce with lamb." [4] Mint sauce was being made in England as early as the 3rd century, [5] and the practice of serving it with lamb was well established in English cooking before the mid-18th century. [6] In the Middle Ages green sauces made with mint or other herbs were common in French and Italian cuisine, [7] but their use ...
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
Transfer the lamb to the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the center of the lamb (not the filling) registers 130°. Transfer to a carving ...
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Simply stuff the peppers with the spiced lamb mixture and bake, but keep the Tzatziki on the side until you’re ready to serve. Get the Greek Stuffed Peppers recipe at Paleo Running Momma . Paleo ...
The 19th-century Anglo-Italian cook Charles Elmé Francatelli serves the sauce over boiled pheasant with potato croquettes. [7] Eliza Acton, who said soubise was "the finest kind of onion sauce", serves it with lamb, suggesting any rich gravy or brown cucumber sauce as a substitute. It is among the sauces she recommends to be served with Veal ...
This creamy white version, made extra-luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets ...