Ragoût a l'improviste (Leftover roast meat simmered with red wine and vegetables) from The French Chef Cookbook by Julia Child

  • bay leaves
  • thyme
  • tomato paste
  • meat of your choice
  • instant beef bouillon granules

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on June 05, 2015

    This is my standard recipe for using up leftover roast lamb. It is always delicious, and getting two meals out of a lamb roast helps mitigate the sticker shock at the cost of the roast. I use fresh mushrooms and baby carrots, rather than canned -- times have changed. I also cook it in the oven (325F), as I do most braises, because they cook more evenly there than on the cook-top.. Highly recommended.

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