Ravigote

Ingredients

• one table-spoonful of chives
• one table-spoonful of chervil
• one table-spoonful of tarragon
• one table-spoonful of burnet

Method

1. 1

   Mince the herbs separately and mix them together to create a ravigote.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 246. The excerpt below is the record exactly as published.

one table-spoonful of mushroom ketchup, a table- spoonful of butter, and salt and pepper to suit the taste. Place the basin containing the sauce in another of boiling water. Stir the beaten cream and eggs into the sauce, and cook for three minutes, stirring all the while. Ee- move from the fire, and stir into the sauce the juice of half a lemon. Use the sauce at once. Dutch Sauce. Rub together two table-spoonfuls of butter and two scant table-spoonfuls of flour until they become smooth and creamy; then add a cupful and a half of white 472 MISS PARLOA'S KITCHEN COMPANION. stock, and simmer for ten minutes. Season with a level teaspoonful of salt and one-eighth of a teaspoonful of pepper, and add the yolks of three eggs beaten with half a cupful of cream. Set the basin containing these ingredients into another of boiling water, and stir con- stantly for three minutes ; and after a table-spoonful of lemon juice has been added, the sauce is finished by straining. It is delicious with any kind of fish. Bearnaise Sauce. This sauce is made of the yolks of four eggs, four table-spoonfuls of butter, half a teaspoonful of salt, one- fifth of a teaspoonful of pepper, one table-spoonful of tarragon vinegar, one teaspoonful each of chopped pars- ley and tarragon, and one teaspoonful of onion juice. Put the butter into a hot cup, and stir until soft and creamy. Put the yolks of the eggs and the salt and pepper into a small granite-ware or tin saucepan, and beat with a Dover beater until the eggs beconie light ; then add the butter in three parts, beating each time until the mixture is smooth. Now add the vinegar, and beat again. Chop the tarragon and parsley, to have it ready for use. Place the saucepan containing the sauce in another of boiling water, and cook for three minutes, beating con- stantly with an egg-beater. Take from the fire at the end of that time, and add the chopped parsley and tarragon. Of course, when tarragon is out of season, parsley must suffice. The sauce should be used as soon as finished. Hollandaise Sauce. For half a pint of sauce use half a cupful of butter, one-third of a cupful of boiling water, the yolks of four uncooked eggs, one table-spoonful and a half of lemon juice, half a teaspoonful of salt, and one-tenth of a tea- spoonful of cayenne. MEAT AND FISH SAUCES. 473 Fill a pint bowl with warm water ; immediately pour out the water and wipe the bowl. Put the butter into the bowl, and beat it until soft and creamy; add the yolks of the eggs, one by one, and beat until they are blended with the butter ; add the lemon juice and the salt and pepper, and beat until again smooth. Then take out the spoon, and beat the mixture with the Dover beater for five minutes. Place the bowl in a pan of boiling water, being careful not to have the water come so high that it will boil into the bowl j add one-third of a cupful of boiling water, and cook until the sauce is as thick as a Mayonnaise sauce, beating constantly with the Dover beater. Take from the fire, and it is ready to serve. This sauce may be served with all kinds of fish, with iillets and steaks, and also with some vegetables. When it is served with boiled fish, half a pint of shrimp or lobster, cut into dice, may be added to it. Or, if con- venient, a table-spoonful of ravigote may be added to it. Ravigote. This is a combination of four herbs. It is used in sauces and salads. Mince separately one table-spoonful each of chives, chervil, tarragon, and burnet. Mix them together, and you have a ravigote. The meaning of the word is " to revive, strengthen, or invigorate." Ravigote Butter. Put half a cupful of butter into a warm bowl, and beat it to a cream ; add half a teaspoonful of salt, one tea- spoonful of lemon juice, one-third of a teaspoonful of pepper, and one table- spoonful of ravi

Cook this with the app: pantry check, scaling, and the assistant.