vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ravigote Butter
From Soyer's standard cookery, 1912
Serves 8
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 42. The excerpt below is the record exactly as published.
Ravigote Butter. Put into a small saucepan of salted, boiling water, six ounces of chervil, parsley, tarragon, fresh pimpernel, and chives, in equal quantities, and two ounces of chopped shallots. Boil quickly for two minutes, drain, cool in cold water, press in a towel to completely remove the water, and pound in a mortar. Now add one-half pound of half-melted butter
Cook this with the app: pantry check, scaling, and the assistant.