Macedoine of Vegetables with Ravigote Sauce
From Salads, sandwiches, and savouries, 1901
Serve chilled.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
cold potato sliced, sliced beetroot, and cold sausage, garnished as above, and served with a ravigote sauce — i.e., a mayonnaise to which you have added a little extra tarragon vinegar, a spoonful of cream, together with some chopped parsley, cress, and tarragon, with a drop or two of vegetable green colouring
Cook this with the app: pantry check, scaling, and the assistant.