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Ragoût (ra-goo). A stew made of meat or meat and vegetables and served with a sauce.

Ramekin. A preparation of cheese and puff paste or toast, which is baked or browned. This word is sometimes used to designate the dish in which such a mixture is cooked.

Réchauffé (ray-sho-fay). A warmed-over dish.

Rissoles. Small shapes of puff paste filled with some mixture and fried or baked. It also refers to balls of minced meat, egged, crumbed, and fried until crisp.

Roux (roo). Thickening made with butter and flour.

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