Ravigote Butter
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 74. The excerpt below is the record exactly as published.
a quarter of a pound of fresh butter upon a plate with one good tablespoonful of chopped parsley, the juice of two lemons, half a teaspoonful of salt, and a quarter that quantity of white pepper; mix all well together, and put in a cool place till required. Ravigote Butter. Proceed as in the last, but instead of parsley, use one spoon- ful of chopped tarragon, and one of chervil, and add half a spoonful of Chili vinegar
Cook this with the app: pantry check, scaling, and the assistant.