ocr: Puree: To force cooked food through a sieve, food mill, strainer or Cheesecloth. Ragout: French for brown stew. Ramekin: Individual baking dish or casserole; formerly only of porcelain. Render: To heat any solid animal fat to melting point: also called "to try out." Rice: To force food through a ricer or course sieve; applied to mashed potatoes and other foods. Roast: To cook by dry heat in an oven. E:%>
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