Ravigote or Montpellier Butter

Ingredients

• one pound of fine butter
• equal quantities of chervil
• equal quantities of tarragon
• equal quantities of burnet (pimpernel)
• equal quantities of chives
• equal quantities of garden cress (peppergrass)
• three hard eggs
• three anchovies
• one scant ounce of pickled cucumbers
• same quantity of capers
• salt
• pepper
• a bit of garlic half as large as a pea
• two tablespoonfuls of oil
• one of tarragon vinegar

Method

1. 1

   Scald the herbs for two minutes, drain, and pound the eggs, anchovies, cucumbers, and capers in a mortar.

2. 2

   Add salt, pepper, and garlic, then rub through a sieve.

3. 3

   Mix in the butter, herbs, oil, and vinegar until well combined.

4. 4

   If not green enough, add spinach juice.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 19. The excerpt below is the record exactly as published.

a pound of fine butter, one tablespoonful of yery fresh parsley, chopped not too fine, salt, pepper, and a small tablespoonful of lemon juice ; mix together, but do not work more than suffi- cient for that purpose, and pack in a jar, keeping it in a cool place. A tablespoonful of this laid in a hot dish on which you serye beefsteak, chops, or any kind of fish, is a great addition, and turns plain boiled potatoes into pomme de terre a la maitre dlioteh It is excellent with stewed potatoes, or added to anything for which parsley is needed, and not always at hand ; a spoonful with half the quantity of flour stirred into a gill of milk or water makes the renowned maitre d^hotel sauce (or English What to Have in Your Store-room. 33 parsley butter) for boiled fish^ mutton^ or veal. In shorty it is one of the -most valuable things to have in the house. Equally valuable^ even^ and more elegant is the preparation known as ^^Eavigotte^^ or Montpellier butter. T^ke one pound in equal quantities of chervil^ tarra- gon, burnet (pimpernel), chives, and garden cress (pep- pergrass) ; scald two minutes, drain quite dry ; pound in a mortar three hard eggs, three anchovies, and one scant ounce of pickled cucumbers, and same quantity of capers well pressed to extract the vinegar ; add salt, pepper, and a bit of garlic half as large as a pea, rub all through a sieve ; then put a pound of fine butter into the mortar, which must be well cleansed from the herbs, add the herbs, with two tablespoonf uls of oil and one of tarragon vinegar

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