Page "French cuisine" Paragraph 19

The successive updates of Le Cuisinier roïal et bourgeois include important refinements such as adding a glass of wine to fish stock.

Definitions were also added to the 1703 edition.

The 1712 edition, retitled Le Nouveau cuisinier royal et bourgeois, was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique.

Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal.

Ragout, a stew still central to French cookery, makes its first appearance as a single dish in this edition as well ; prior to that, it was listed as a garnish.