R - Glossary of Cooking Terms

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.