Green Ravigote Sauce
From Cassell's dictionary of cookery, 1892
Serves 10
Add spinach juice if needed for color.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 655. The excerpt below is the record exactly as published.
Green Ravigote Sauce. — Take one ounce of mixed chervil, one ounce of green tar- ragon, one oimceof chives, one ounce of bumet, and one ounce of parsley; pick and wash these ingredients, and throw them into boil- ing salt and water for two minutes. Put them into a cloth, squeeze the water from them, and pound them in a mortar with half a pound of butter ; mix them thoroughly, and put aside for use. When wanted, stir one ounce of the mix- ture into a pint of good bechamel or melted butter ; add a tea-spoonful of tarragon vinegar, and a tea-spoonful of essence of anchovy
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