Cold Ravigote Sauce

Ingredients

• Four tablespoons of butter
• one cup of milk
• yolks of two eggs
• one tablespoon of flour
• one tablespoon of Tarragon vinegar
• a tablespoon of onion juice
• the juice of a large lemon
• a teaspoon of Harvey sauce
• a teaspoon of Worcestershire sauce
• a teaspoon of Colman’s Mustard
• one small cup of whipped cream
• cayenne pepper
• salt

Method

1. 1

   Heat the milk, melt the butter, add flour, then hot milk, and mix until smooth.

2. 2

   Gradually add egg yolks while beating fast.

3. 3

   Stir on ice, then add whipped cream.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 70. The excerpt below is the record exactly as published.

Cold Ravigote Sauce Ravigote froide Four tablespoons of butter, one cup of milk, yolks of two eggs, one tablespoon of flour, one tablespoon of Tarragon vinegar, a tablespoon of onion juice, the juice of a large lemon, a teaspoon of Harvey sauce, a teaspoon of Worcestershire sauce, a teaspoon of Colman’s Mustard, one small cup of whipped cream, cayenne pep¬ per and salt. How to Make It. Put the milk on the stove to heat. Put the butter in a saucepan over the fire, and when it melts, add the flour. Mix well, add the cup of hot milk, beat it until nice and smooth. Add all the ingredient flavors, drop the yolks of eggs in gradually, one at a time. Beat it fast so it doesn’t curdle. Take it off the fire, stir on ice. Drip the rest of the butter, that has been melted, in gradually. Stir until cold, then add the cup of whipped cream. This dressing is wonderful for salads, cold fish, and egg dishes. Cold Morley Sauce Sauce Morley, froide Put a tablespoon of butter in a saucepan over the fire; add to it a heaping spoon of flour, mix well; add a cup of milk that has been heated and a half cup of strong mushroom essence; flavor it with two tablespoons of sherry if such is at hand, pepper and salt. Put the saucepan on ice and stir until the sauce gets cold, then add one cup of whipped cream. This is a beautiful sauce for 94 MRS. ERICSSON HAMMOND’S COOK BOOK cold eggs and different cold dishes. It can also be used hot — in place of whipped cream add a half cup of unwhipped cream. Hot Mornay Sauce Sauce Mornay, chaude Put a tablespoonful of butter in a saucepan on the stove; when it is melted add a tablespoonful of flour, a cup and a half of boiling hot milk; beat the sauce until nice and creamy, then add to it the yolks of two eggs [when adding the eggs take care that it does not curdle] then add a half cup of grated American cheese, season to taste with pepper and salt; beat the sauce well. Serve with egg dishes or meat entrees, rice, noodles, and macaroni. Cold Mornay Sauce Sauce Mornay, froide Make a sauce [see above recipe]. When it is cooked put the saucepan on cracked ice and stir the sauce slowly until it is cold, then add a half cup of whipped cream. This is served with eggs and cold fish dishes. Egg Cream Dressing a la Vevan Assaisonnement d’CEufs, Creme a la Vevan One raw yolk of egg, four hard-boiled ones, one cup of whipped cream, juice of one lemon, a pinch of mustard, a half teaspoon of onion juice, cayenne pepper

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