Ravigote Butter for Sauces
From Cassell's dictionary of cookery, 1892
Serves 6
If all herbs are not available, use tarragon and chervil only.
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 1497. The excerpt below is the record exactly as published.
Ravigote Butter for Sauces,— Take two largo table-spoonfuls of mixed tarragon, chervil, burnet, chives, and cress. Pick and wash them, and throw them into boiling water for two minutes ; press the water from them in a cloth, put them on a plate, and mi.t with them a quarter of a pound of fresh butter, half a spoonful of cliilli vinegar, and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.