Butter a la Ravigote

Name: Butter a la Ravigote
Yield: 4 servings
Ingredients: one sprig of parsley; the same of tarragon; very little chives; the same of chervil; one small, peeled shallot; half a teaspoonful of anchovy essence; one ounce of good butter; half a drop of spinach-green

From The table, 1889

Serves 4

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 110. The excerpt below is the record exactly as published.

Butter a la Ravigote. — Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. 171 one small, peeled shallot. Add half a teasponful of anchovy essence, one ounce of good butter, and half a drop of spinach-green

Cook this with the app: pantry check, scaling, and the assistant.